Sugar Snap Pea Salad With Fava Beans and Buffalo Mozzarella

SERVES 4

—

8 ounces (225 g) sugar snap peas, trimmed and blanched (about 2 cups)

1 ½ cups blanched and shelled fava beans

2 spring onions, white and pale green parts only, thinly sliced

1 large handful baby arugula

1 small bunch fresh mint, roughly torn

1 small bunch fresh basil, roughly torn

1 lemon, grated zest and juice

1 ½ tablespoons champagne or white wine vinegar

Extra-virgin olive oil, for drizzling

1 ball buffalo mozzarella or burrata cheese (about 8 ounces)

Flaky sea salt and freshly cracked pepper, for serving

Toss together the snap peas, favas, spring onions, arugula, mint, and basil. Lightly drizzle with lemon juice, vinegar, and a bit of oil. Toss to combine. Gently tear the cheese and place it on a serving platter. Plate the greens on top of or alongside the cheese. Sprinkle with flaky salt, lemon zest, and a few twists of pepper.