Pea and Feta Salad

How yummy does this look? The recipe can be found here on Bon Appetit

Ingredients

• 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 fresh shelled peas (from about 4 pounds peas in pods) or 1 pound frozen petite peas
• 1 bunch radishes, trimmed, halved, thinly sliced
• 1 cup crumbled feta cheese (about 4 ounces)
• 3 cups fresh pea tendrils, coarsely chopped, or pea sprouts (optional)

Preparation

• 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.

Have a great weekend!

Love,

A+C