Pea Salad with Radishes and Feta Cheese |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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) |
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.
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