• 1 tsp ground cumin seeds (*see Galley Kat Notes below)
  • 1 tsp lime juice
  • 1 tsp honey
  • 3 tbsp good quality EVOO
  • 2 cups fresh or frozen peas (**see Galley Kat Notes)
  • 6 radishes, thinly sliced
  • ½ cup feta cheese, crumbled
  • 1 cup pea sprouts
  • 1 tsp dried dill or 1 tbsp chopped fresh.
  1. Sprinkle the cumin seeds in a heated dry skillet and swirl until lightly toasted and fragrant.
  2. Grind and add to lime juice and honey.
  3. Gradually whisk in olive oil.
  4. Season to taste with salt and pepper and set aside.
  5. Cook peas in boiling water for about 5 minutes, drain, then rinse in cold water.
  6. Toss peas, radishes, and feta with dressing.
  7. Sprinkle with sprouts and dill and serve.
Galley Kat Notes
* The original recipe used cumin seeds, lightly toasted then ground.
I found it much easier to heat up my little 6" skillet
and chase the ground cumin around the dry pan for a minute or two.

** If you can find a can of very good quality peas you can use them.
Just toss in with the vinaigrette at the end.
The cheaper version tend to get really mushy.
Recipe by SEA SALT GALLEY KAT at https://www.seasaltgalleykat.com/salads/radish-spring-pea-salad/