- 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.
- 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.