Chilli broad bean fritters with homemade labneh - Good Food Middle East

Ingredients

• 450g pot goat's milk yogurt
• sunflower or vegetable oil, for frying
• plain flour, for dusting
• 600g broad beans (or 1¼kg in their pods), skinned (see 'tip' for how to prepare)
• small bunch mint, roughly chopped
• small bunch parsley, roughly chopped
• small bunch dill, roughly chopped
• 1 tbsp self-raising flour, plus a little for dusting
• 1 red chilli (deseeded if you don’t like it too hot), roughly chopped
• zest 1 lemon
• 2 small garlic cloves
• 1 tsp ground cumin
• 1 tsp ground coriander
• ½ tsp ground allspice
• ½ tsp sumac
• 200g broad beans (or 450g in their pods), skinned (see 'tip' for how to prepare)
• 100g peas, defrosted if frozen, blanched if fresh
• juice 1 lemon
• 2 tbsp extra virgin olive oil, plus extra to serve
• handful pea shoots
• ½ red chilli, deseeded and finely sliced
• 1-2 radishes, finely sliced