Pea Spread and Radish Salad
Preheat the oven to broil.
Rinse and drain fresh peas; let frozen peas thaw. Trim the scallions, rinse and cut into thin rings, setting aside 1 tablespoon for garnish. Peel the garlic, chop finely and sauté in 1 tablespoon oil. Add the scallions and cook 2-3 minutes. Add the peas and the broth and simmer about 5 minutes.
Rinse the parsley, shake dry and finely chop some leaves. Trim, rinse, and halve the radishes. Mix in a bowl with 1-2 tablespoons lime juice and 1 tablespoon oil, then season with salt and pepper.
Remove the peas from the heat and pour into a large vessel. Add the sesame paste and 4 ounces feta then puree. Mix in chopped parsley and season with lime juice, salt, and pepper.
Toast the baguette slices in the oven while turning about 3 minutes. Garnish the pea spread with remaining scallion rings. Serve alongside the radish salad. Top the toasted bread with pea spread and the remaining feta.