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Pea Salad with Radishes and Feta Cheese

Name: 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; 4 cups 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 4 ounces); 3 cups fresh pea tendrils, coarsely chopped, or pea sprouts* (optional); *Available at natural foods stores and Asian markets.

A small grocery run gets this on the table.

Ingredients

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directions

1.
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.
2.
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.

Recipes sourced from Epicurious.com.

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