British Pea and Mint Spring Salad

Bring a small pot of salted water to a boil. Add peas and cook for 60 seconds if fresh, 30 seconds if frozen. Drain and immediately plunge into ice water. Drain again thoroughly.

In a small bowl, whisk together lemon juice, olive oil, honey, chopped mint, salt, and pepper until combined.

Spread pea shoots on a serving plate. Scatter blanched peas, sliced radishes, and crumbled feta over the top.

Drizzle the lemon-mint dressing over the salad. Serve immediately — pea shoots wilt quickly once dressed.