Meanwhile, preheat a medium nonstick skillet over medium heat with the olive oil. Add in the garlic and sautee until fragrant, about 30 seconds. Add in the shallot and continue to sautee until soft, about 3 minutes.Add in the peas, mint and broth. Cover with a lid and cook until tender, about 5 minutes.Transfer the peas to a blender and puree until smooth. Add in the lemon zest, and season with salt and pepper to taste. Set aside.To serve, smear the pea puree on the bottom of a platter or plate, pile the radishes on top. Garnish with raisins, pine nuts, mint, sumac and a sprinkle of fleur de sel. Serve at room temperature.