Add the broad beans and cook until tender, about 4–6 minutes depending on size.

Remove the broad beans with a slotted spoon and transfer them to a bowl.

Return the water to a boil and cook the peas for 2–3 minutes until bright green and tender.

Drain the peas thoroughly in a colander and allow them to cool slightly.

If the broad beans have thick outer skins, gently squeeze each bean to remove the skin and reveal the bright green center.

Place the basil leaves, olive oil, cold water, sugar, salt, and black pepper into a blender.

Blend until smooth and vibrant green, creating a silky herb dressing with a fresh aroma.

Transfer the peas and broad beans to a mixing bowl.

Pour the basil dressing over the vegetables and toss gently until evenly coated.

Arrange one burrata ball in the center of each serving plate.

Carefully tear open the burrata to reveal the creamy interior.

Spoon the dressed peas and broad beans around and over the burrata.

Finish with an extra drizzle of dressing and serve immediately while the vegetables remain bright and fresh.