Pat the FETO dry with paper towels and cut into cubes. Heat the olive oil in a pan at moderate heat, and gently fry the FETO cubes for 4-6 minutes until crisp. Remove the FETO from the pan, set it aside, and season with salt to taste.
Wash and clean the beans, slice them into small pieces, and cook them in heavily salted water until al dente. Blanch them with cold water and allow to drip dry in a sieve.
Bring the olive oil in the pan up to moderately high heat again, fry the bell pepper cubes for around 1 minute, then add the fennel and continue cooking for another minute. Season with salt and pepper and add the orange juice. Cook for another 1-2 minutes, then add the courgette and garlic, and sauté until crisp. If needed, add a bit of water or vegetable broth to keep the food from sticking to the pan. Season with the herbs, orange zest, and salt and pepper.