Wonderful flavor comes from Madras curry powder--it's bold but not too heavy. If you can only find regular curry powder, start with half the amount we call for.
Bring a large pot of water to a boil. Add snap peas; cook 2 minutes. Drain and rinse with cold water; drain well. Set aside.
Combine curry and juice in a small bowl. Let stand 5 minutes. Add mayonnaise and the next 5 ingredients (through black pepper), stirring well with a whisk.
Combine snap peas, red onion, mint, and green peas in a large bowl. Add mayonnaise mixture; toss gently to coat. Top with radishes and feta.
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