Pea Salad with Radishes and Feta Cheese

Ingredients for Pea Salad with Radishes and Feta Cheese

• 2 teaspoons cumin seeds

• 2 tablespoons fresh lime juice

• 2 teaspoons honey

• 60ml olio extravergine di oliva

• 3 tablespoons chopped fresh dill

• 4 cups fresh shelled peas (from about 1.8kg peas in pods) or 450g frozen petite peas

• 1 bunch radishes, trimmed, halved, thinly sliced

• 120g crumbled feta cheese (about 110g )

• 450g 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.

Avvertenza

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