Directions

1. Bring a large pot of water to the boil and season generously with salt.
2. Prepare the sugar snap peas and snow peas by trimming and removing the stringy edges.
3. Working in small batches to avoid overcrowding, blanch the frozen peas, sugar snap peas, and snow peas in the boiling water for 1–1½ minutes.
4. Immediately transfer the blanched peas to a bowl of ice-cold water to stop the cooking process.
5. Once all the peas have been blanched and cooled, drain them thoroughly and pat dry with a clean kitchen towel.
6. If preparing in advance, store the blanched peas in an airtight container in the fridge overnight. Otherwise, proceed to the next step.
7. Arrange the peas on a large serving dish in an even layer.
8. Place the burrata cheeses on top of the peas.
9. Drizzle generously with high-quality extra virgin olive oil and squeeze over the juice of one lemon. Season with flaky sea salt to taste.
10. For an optional garnish, scatter nasturtium flowers or leaves over the salad for a fresh, peppery touch.