Crunchy, zesty, and light: what else could one want in a warm-weather salad? Radishes are thinly sliced and mingle with shelled fresh peas, while feta cheese and honey provide a special salty sweetness. Pea sprouts can be found at natural-food stores and Asian markets.

　　

Ingredients

Makes 4 to 6 servings

　　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 shelled fresh peas (from about 4 pounds peas in pod), or 1 pound frozen petite peas

　　1 bunch radishes, trimmed, halved, and thinly sliced

　　1 cup crumbled feta cheese (about 4 ounces)

　　3 cups fresh pea tendrils, coarsely chopped, or pea sprouts (optional)

　　

Step 1

Heat a small skillet over medium heat. Add the cumin seeds and toast until aromatic, about 2 minutes. Cool; grind finely in spice mill. Whisk together the lime juice, honey, and cumin in a small bowl. Gradually whisk in the olive oil; stir in the dill. Season with salt and pepper.

　　

Step 2

Cook the peas in a 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 a large bowl. Add the radishes, feta, and dressing; toss. Season with salt and pepper. If using pea tendrils or sprouts, divide among bowls. Divide salad among bowls. Serve.

　　

DO AHEAD

Step 3

The DRESSING can be made 1 day ahead. Cover and chill. Bring to room temperature.

　　The Epicurious Cookbook