Lightly cook the peas in boiling water, then drain and cool under the tap.
Scatter them over a plate with the thinly sliced radishes and spring onion.
Thin the crème fraiche to single cream consistency with a little milk and trickle it over the salad.
Snip over the cress and season with freshly ground black pepper and serve.
Our thanks to www.loveradish.co.uk for providing this recipe.