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Pod enough broad beans to give you 125g (a good 500g of beans in the pod).
Put a large pan of water on to boil, salt it lightly, then add the beans and let them cook for 5 or 6 minutes until tender.
Remove the beans with a draining spoon or kitchen spider.
Bring the water back to the boil and add the shelled peas.
Drain in a colander and set aside with the beans.
Pull the leaves from 15g of basil and put them into the jug of an electric blender.
Pour in the olive oil, cold water, sugar and a little salt, then process to a thick, green dressing.
Stir into the peas and beans.
Break open two balls of burrata and place on two plates or shallow dishes.
Spoon some of the peas, beans and their dressing over the burrata just before you bring them to the table.
Serve on its own, or on a bed of sliced tomatoes or sourdough bread.