Panzanella salad – ‘Man shall not live by bread alone’

Begin by soaking the chickpeas in water the night before

Preheat the oven to 100°C

Spread the breadcrumbs out on a baking tray and dry out in the oven for 1 hour, or until crispy

Place the bread cubes, tomatoes and vegetables into a bowl and add the vinegar, oil and sugar. Mix well and season to taste. Leave to stand for 30 minutes

For the chickpea pâté, rinse and wash the chickpeas, then boil them in a pressure cooker for 20 minutes until cooked through. Leave to drain in a colander

Meanwhile, bring a large pan of salted water to the boil, add the cauliflower and boil for 8 minutes. Tip into a colander and leave to drain

In a food processor, blend the chickpeas and cauliflower until you obtain a thick paste, then add the extra virgin olive oil, salt and wasabi

For the almond mayonnaise, place the almond milk, salt, lemon or yuzu juice and saffron in a bowl. Emulsify the ingredients with a hand blender, slowly adding the oil until you have a thick and creamy mayonnaise. Season with more salt if needed and check the acidity

For the raspberry sauce, boil the sugar in a saucepan with a splash of water until it reaches 121°C on a sugar thermometer. Add the vinegar and simmer until it reduces to half its volume

Add the raspberries and cook for 5 minutes on a low heat until you have a brightly coloured sauce. Blitz until smooth with a hand blender, pass the liquid through a sieve and allow to cool

Pass the cucumbers through a juicer, add the juice to saucepan and bring to the boil. Mix the cornflour with a little water and whisk into the boiling cucumber juice until it thickens. Season with salt, remove from the heat and cool over a bowl of iced water

To plate, take a spoonful of the chickpea pâté and roll to create small balls. Shape the bread salad around the outside of the pâté to make nice, neat spheres

Place a teaspoon of mayonnaise in the centre of each plate, followed by a teaspoon of raspberry sauce and a teaspoon of cucumber sauce on top

With the bottom of a glass vigorously bang on the three sauces making a coloured ‘splash’ design. Remove the glass and place the ball of panzanella in the centre of the splash. Each plate will be slightly different