Broad beans, peas with mozzarella and parma ham crumble

Method

1. Bring a large pan of water to the boil, then add the broad beans and peas and cook for 3-4 minutes until tender. Drain, refresh under cold water until completely cool, then slip the broad beans out of their skins. Pat dry, then set aside.
2. Heat a frying pan and, when hot, add the ham slices. Cook for a few minutes on each side until crisp (see tip). Transfer to a plate lined with kitchen paper and leave to harden, then crumble into a bowl. Toss with the pistachios, then set aside.
3. In a large bowl, toss the beans and peas with the lettuce/pea shoots, mint leaves and lemon zest. Drizzle with a little extra-virgin olive oil, season, then divide among 4 plates. Add half a mozzarella ball to each, scatter the crumble over and drizzle with more oil. Season, then serve.