Make the labneh 1-2 days ahead – the earlier you make it, the richer it will be. Season the yogurt with a good pinch of salt. Line a sieve with a large piece of clean muslin or a J-cloth, suspended over a bowl. Tip the yogurt into the sieve, pull the sides of the muslin up to encase the yogurt, twist and tie with a piece of string. Strain in the fridge for 1-2 days. The liquid from the yogurt (called whey) will drip into the bowl, leaving you with a thick, spreadable yogurt called labneh – see below for using up the whey. To make the fritters, put the ingredients in a food processor, season and blend until smooth. Using 2 dessertspoons, scoop and shape the mixture into 16 quenelle shapes – or roll with floured hands. Place on a plate and chill for at least 1 hr, or cover loosely with cling film and chill for 24 hrs. When you’re ready to serve, heat at least 6cm oil in a wide, deep pan and turn the oven to a low heat, ready to keep the fritters warm. The oil is ready when a piece of bread dropped into the oil sizzles and turns brown within 30-40 secs (if the oil is too cool, the fritters will fall apart). Dust the fritters with a little flour and roll around the plate to coat the outside. Carefully lower 4-6 into the pan at a time and cook in batches, for 5-6 mins, until deep golden brown. Drain on a plate lined with kitchen paper and sprinkle with salt. Put the fritters in the oven while you cook the next batch. While the fritters cook, mix the broad beans, peas, lemon juice, olive oil and some seasoning for the salad. To serve, spread a little labneh across the middle of each plate. Add 4 fritters, and spoon a little of the salad around. Top with a few pea shoots, a sprinkling of chilli, a few slices of radish and a drizzle of olive oil.
