In a large pot of boiling salted water, blanch the snap peas, fine green beans and petit pois for 2 minutes and cool down immediately into ice water to stop the cooking. This will keep them nice and vibrant green.
In a small frying pan bring the olive oil to a medium heat and cook the garlic and chilli together until fragrant. Make sure not to colour the garlic or it will become bitter. Cool down.
In a large salad bowl mix all the vegetables, fresh herbs, nigella seeds and flavoured oil together, season with salt and pepper and fresh lemon zest. Toss together well to combine all the wonderful fresh flavours.