• 1 teaspoon cumin seeds
• 1 tablespoon fresh lime juice
• 1 teaspoon honey
• 1/8 cup extra-virgin olive oil
• 1 1/2 tablespoons chopped fresh dill

• 2 cups fresh shelled peas (from about 2 pounds peas in pods) or 1/2 pound frozen petite peas
• 1/2 bunch radishes, trimmed, halved, thinly sliced
• 1/2 cup crumbled feta cheese (about 2 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.