Pea Salad with Radishes and Feta Cheese

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)

 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.

  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. Divide salad among bowls. Serve.