Preheat oven to 450 F.
Toss the radishes in the olive oil and place cut side down on baking sheet. Roast for about 18 min until crisp tender. Once out of the oven, immediately sprinkle with za'atar, pepper and salt.
Meanwhile, preheat a medium nonstick skillet over medium heat with the olive oil. Add in the garlic and saute until fragrant, about 30 seconds. Add in the shallot and continue to saute 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 sea salt.
Serve at room temperature.