Bring a pot of salted water to a rolling boil. Blanch the sugar snap peas for 1-2 minutes until bright green and crisp-tender, then transfer them to an ice bath.

Blanch the shelled fava beans for about 3 minutes before cooling them in the ice bath. Drain both and set aside to dry.

In a large mixing bowl, combine the cooled sugar snap peas and fava beans with sliced spring onions, baby arugula, and torn mint and basil leaves.

In a small bowl, whisk together lemon juice, grated lemon zest, vinegar, and olive oil to create the dressing.

Pour the dressing over the salad mixture and gently toss together.

Arrange the torn buffalo mozzarella on a serving platter and plate the salad around it.

Finish by sprinkling with flaky sea salt and freshly cracked pepper, then serve immediately.