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Cook the peas in salted boiling water for 2-3 minutes or until tender. Drain then rinse under cold water to refresh. Drain well and set aside.
Place the yoghurt into a bowl along with the cumin seeds, half the dill and a pinch of sea salt flakes. Peel 5 strips from the outside of the lemon and set aside. Squeeze in 1 tablespoon of lemon juice into the yogurt and mix well. Set aside.
Heat the oil in a small pot to 160 degrees C. Place the garlic, white parts of the spring onion and chilli into a bowl. Pour over the hot oil to infuse then season with sea salt flakes, a squeeze of lemon juice and stir through the honey until combined.
Cut the lemon peel into very thin strips then add in with the peas along with the sliced snow peas, remaining dill, green spring onion tops, mint and almonds. Pour the garlic and chilli oil dressing over the salad and toss well to coat.
Spread the yoghurt mixture onto the base of a serving plate then top with the pea mixture before serving.