Pea Salad with Radishes and Feta Cheese

ingredients

• 2 teaspoons cumin seeds
• 2 tablespoons fresh lime juice
• 2 teaspoons honey
• 1/4 cup extra-virgin olive oil
• 3 tablespoons chopped fresh dill
•  ,
• 1 quart fresh shelled peas (from about 4 pounds peas in pods) or 1 pound frozen petite peas
• 1 bunch radishes, trimmed, halved, thinly sliced
• 1 cup crumbled feta cheese (about 1/2 cup)
• 3 cups fresh pea tendrils, coarsely chopped, or pea sprouts* (optional)
•  ,
• *Available at natural foods stores and Asian markets.

directions

Heat small skillet over medium heat. Add cumin seeds and toast until aromatic and slightly darker, about 2 minutes. Cool, grind finely in spice mill. Whisk lime juice, honey, and cumin in small bowl. Gradually whisk in oil, stir in dill. Season dressing with salt and pepper. DO AHEAD Can be made 1 day ahead. Cover and chill. Bring to room temperature.

Cook peas in pot of boiling salted water until almost tender, about 5 minutes for fresh (or about 2 minutes for frozen). Drain, rinse under cold water, then drain well. Transfer to large bowl. Add radishes, feta, and dressing, toss. Season with salt and pepper. If using pea tendrils or sprouts, divide among bowls. Divide salad among bowls. Serve.