How to Make It
In a medium bowl, mix the yogurt with the scallions, mint, basil, lemon zest and juice and the crushed red pepper. Season with salt and black pepper.
In a large bowl, toss the snap peas with the radishes, olive oil and vinegar. Season with salt and black pepper.
Spread the herbed yogurt in a shallow serving bowl. Pile the vegetables on top and sprinkle with poppy seeds; serve.