Blanch the Sugar Snap Peas: Bring a large pot of salted water to a rolling boil. Add the trimmed sugar snap peas and cook for 1-2 minutes until they turn bright green and tender-crisp. Immediately transfer the peas to a bowl filled with ice water to stop the cooking process, ensuring they retain their vibrant color and crunch. Drain and set aside.

Prepare the Fava Beans: If using fresh fava beans, remove them from their pods and blanch them in boiling water for 2-3 minutes until tender. Drain and immerse in cold water, then peel off the outer skin for a creamy texture. If using pre-cooked beans, simply rinse and set aside.

Combine the Salad Ingredients: In a large mixing bowl, combine the blanched sugar snap peas, fava beans, thinly sliced spring onions, and baby arugula. Toss in the fresh mint and basil, allowing their aromatic flavors to blend with the vegetables.

Make the Dressing: In a small bowl, whisk together the freshly squeezed lemon juice, champagne or white wine vinegar, and a generous drizzle of extra-virgin olive oil. Season the dressing with flaky sea salt and freshly cracked pepper to taste.

Toss the Salad: Pour the dressing over the salad mixture and gently toss to combine, being careful not to bruise the delicate herbs.

Assemble the Dish: Tear the buffalo mozzarella into bite-sized pieces and arrange them on a serving platter. Spread the tossed salad mixture around the mozzarella.

Finish with Garnishes: Sprinkle lemon zest over the assembled salad for a bright finishing touch and an added burst of flavor.

Serve and Enjoy: Serve the Sugar Snap Pea Salad immediately, either as a refreshing side or a light main dish.