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Pea Salad with Radishes and Feta Cheese

['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)', '*Available at natural foods stores and Asian markets.']

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.

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