4 ounces ricotta salata or
feta, crumbled (ricotta salata is a salted, aged ricotta cheese, available at better supermarkets and at specialty foods stores and Italian markets)
Freshly ground black pepper
2 tablespoons coarsely chopped
a large bowl with ice water; set aside. Cook peas in a large pot of boiling
salted water until crisp-tender, about 2 minutes. Drain; transfer to bowl with
ice water to cool. Drain peas; transfer to a kitchen towel-lined baking sheet
oil, 1 tablespoon lemon juice, vinegar, and 1/2 teaspoon sumac in a small bowl.
Toss peas, radishes, and cheese in a large bowl.
dressing to salad and toss to coat. Season salad with salt, pepper, and more
lemon juice, if desired. Garnish with mint and sprinkle with sumac.