Preheat the oven to 160°C fan. Once hot, place the almond flakes onto a tray lined with baking paper and toast them for 10 minutes at 160°C fan.
Cut the broccoli into florets and trim the snow peas by removing their tops and bottoms.
Bring a pot of water to the boil. Blanch the broccoli for 2-3 minutes. After about 2 minutes, add the snow peas and let them blanch for 45 seconds to 1 minute.Remove the vegetable when they're still crunchy and have a bright green colour.
Rinse the blanched vegetables with cold water until they have cooled down completely. Shake off as much water as possible and then place them into a salad dish.
Add a handful of parsley and mint leaves to the vegetables and mix.
For the dressing, mix the lemon juice and olive oil. Pour it over the vegetables and mix until they're fully coated.
Finally, sprinkle the toasted almonds and lemon zest on top of the salad.