Punjabi Panzanella, Kalonji & Crispy Channa

Preheat the oven to 180°C Fan/200°C/400°F/Gas Mark 6 and line a baking tray with baking paper. Put the chickpeas in a bowl with the salt, chilli powder and garam masala and turn to combine. Spread out on the lined tray and roast for 30-40 minutes until crunchy and golden. Tip into a bowl and set aside.

Meanwhile, tear up your bread, spread over the same baking tray and drizzle with some olive oil. Bash the garlic clove and give it a good mix around with the bread. Toast in the oven for about 8 minutes until it is crispy but not totally brittle.

In a large bowl, mix the onion, sea salt and sherry vinegar well.

Now, roughly chop your tomatoes. It’s really important to transfer all of the tomato juice from the chopping board to the bowl, along with the tomatoes, as this becomes your dressing.

Add the toasted bread to the bowl with the chaat masala and nigella seeds. Mix really well before adding the crispy chickpeas and chopped coriander. Add a glug more olive oil and sherry vinegar and mix well. Leave for at least 15 minutes (if you can) before enjoying.