Instructions:

1. Wash and dry the fresh produce. Cut the scallions into 1-inch pieces. Pull off and discard the tough string that runs the length of each snap pea pod; halve the peas crosswise. Medium dice the cucumber. Roughly chop the pistachios. Pit and roughly chop the dates. Halve the lemon crosswise; squeeze the juice into a large bowl, straining out the seeds. Add the honey, 2 tablespoons of olive oil, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Whisk to combine.
2. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on high until hot. Add the scallion pieces in an even layer. Cook, without stirring, 2 to 3 minutes, or until slightly charred. Reduce the heat to medium. Add the halved peas in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Continue to cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Turn off the heat.
3. To the bowl of dressing, add the cooked snap peas and scallions, spinach, arugula, diced cucumber, and chopped dates. Season with salt and pepper. Toss to coat. Serve the salad garnished with the feta (crumbling before adding), chopped pistachios, and almonds.

Enjoy!