Ingredients
- 2 teaspoons cumin seeds
- 1 lime (juice only)
- 2 teaspoons honey
- 1/4 cup olive oil
- 5 tablespoons dill, chopped
- 1 pound green peas (4 cups, or about 4 pounds peas in the pod, shelled)
- 8 ounces radish (1 bunch, trimmed, halved and sliced)
- 4 ounces feta cheese (1 cup)
- 4 ounces pea sprouts (3 cups, chopped, tendrils, optional)
How to Make
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Step 1: In a skillet over medium heat add the cumin seeds and toast them until aromatic - only a minute or two. Let cool and then grind in a spice mill.
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Step 2: In a small bowl or cup whisk together the lime juice, honey and cumin and then gradually whisk in the oil. Stir in dill and then season with salt and pepper. (***can be made one day ahead; covered and refrigerated; returning to room temp before using)
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Step 3: In a pot of boiling salted water cook the peas until almost tender (5 minutes if using fresh peas or about 2 minutes for frozen); drain; rinse under cold water; drain again.
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Step 4: Transfer peas to a large salad bowl and add the radishes and the feta and the dressing and toss. Season with salt and pepper and the sprouts if using.
We hope you enjoy this recipe!
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