Bring a pan of water to the boil and add the broad beans. Boil for 2 mins, then drain and allow to cool for a couple of mins. Peel them out of their shells. This is a bit fiddly but well worth it – I use my thumbnail to pierce the skin, then gently squeeze out the shiny green beans.

Finely chop the herbs, then tip into a bowl and whisk in the olive oil, mustard, honey,  fennel seeds, most of the lemon zest, and red wine vinegar. Season, then stir in the broad beans.

Tip some baby spinach onto a serving platter. Top with the burrata, then spoon over the broad bean salsa. Scatter over rest of  lemon zest to serve.