Created by ellie on April 20, 2016
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.
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)
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.
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.