Bring a saucepan of salted water to a boil. Add the broad beans and cook for 3-4 minutes until tender. Remove and place in a colander.

In the same water, add the fresh peas and cook for 2-3 minutes. Drain and add to the colander with the broad beans.

In the saucepan, heat the olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.

Add the broad beans and peas back to the saucepan, along with lemon zest, lemon juice, salt, and pepper. Stir gently to combine and heat through for another 2 minutes.

Remove from heat and stir in the chopped mint before serving.