Spring Pea Salad

Method

1. Prepare the frozen peas according to the packet instructions, then cool in a bowl of cold water and drain, before adding to the salad.

2. Measure all the dressing ingredients into a dressing bottle or glass jar and shake vigorously. Taste, and add a little more agave nectar if it's too sharp, to soften the acidity.

3. Halve the cherry tomatoes and crumble the feta.

4. To assemble just before serving, add the mesclun to a large bowl along with half of the feta, peas, and cherry tomatoes. Add a few squeezes (about 2 tablespoons) of dressing and toss.

5. Layer onto a flat serving platter or wide, flat salad bowl.

6. Scatter the remaining peas, feta, and cherry tomatoes evenly over the top and garnish with the pickled radishes.