Pea Salad With Radishes and Feta Cheese

• 2 teaspoons cumin seeds
• 2 tablespoons fresh lime juice
• 2 teaspoons honey
• 14 cup olive oil
• 3 tablespoons fresh dill, chopped
• 4 cups peas, preferrably fresh and shelled
• 1 bunch radish, trimmed halved and thinly sliced
• 12 cup feta cheese, crumbled
• 3 cups pea tendrils, fresh and coarsley chopped (optional)

1. Heat small skillet over medium heat.
2. Add cumin seeds and toast until aromatic and slightly darker, about 2 minutes.
3. Cool; grind finely in spice mill.
4. Whisk lime juice, honey and cumin in small bowl.
5. Gradually whisk in oil; stir in dill.
6. Season dressing with salt and pepper.
7. Cook peas in pot of boiling salted water until almost tender, about 5 minutes (if using fresh), about 2 mintues for frozen.
8. Drain; rinse under cold water, then drain well.
9. Transfer peas to bowl.
10. Add radishes, feta and dressing; toss to coat well.
11. Season with salt and pepper.
12. If using pea tendrils, divide among bowls.

cumin seeds, lime juice, honey, olive oil, fresh dill, peas, radish, feta cheese, pea tendrils

Taken from www.food.com/recipe/pea-salad-with-radishes-and-feta-cheese-348971 (may not work)