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Pea Salad with Radishes and Feta Cheese

Pea Salad with Radishes and Feta Cheese

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 29 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

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This vibrant pea salad with radishes and feta cheese is a celebration of fresh, seasonal flavours. Combining the natural sweetness of peas with the peppery crunch of sliced radishes and the salty tang of feta, it offers a sophisticated balance of textures. The addition of toasted cumin and a citrusy lime dressing provides a subtle warmth and brightness that elevates these simple ingredients into a standout vegetarian side dish or healthy light lunch.

Perfect for spring gatherings or as a refreshing accompaniment to grilled mains, this nutritious salad is both versatile and quick to assemble. Using pea tendrils or sprouts as a base adds an elegant touch, making it an ideal choice for a stress-free dinner party starter. Whether using fresh garden peas or convenient shop-bought frozen peas, the result is consistently crisp and colourful.

Ingredients for Pea Salad with Radishes and Feta Cheese

2 teskedar kumminfrön
2 matskedar färsk limejuice
2 teaspoons honey
60 ml extra jungfruolja
3 tablespoons chopped fresh dill
4 cups fresh shelled peas (from about 1.8kg peas in pods) or 450g frozen petite peas
1 bunch radishes, trimmed, halved, thinly sliced
120g crumbled feta cheese (about 110g )
450g fresh pea tendrils, coarsely chopped, or pea sprouts* (optional)
*Available at natural foods stores and Asian markets.

How to make Pea Salad with Radishes and Feta Cheese

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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