Indian-style panzanella recipe

INGREDIENTS

• 6 Balti or other curry paste
• tbsp Sunflower oil, plus extra for greasing and deep-frying
• 2 Paneer cheese, cut into 12 slices
• tbsp Cooked chickpeas
• 300 Small cucumber, quartered lengthways, deseeded and cut into small chunks
• g Small naan breads, split open
• 150 Cherry tomatoes, halved
• g Small red onion, sliced into thin rings
• 1 Small fennel bulb, finely sliced
• 2 Lime, juice of
• 250 Uncooked poppadoms
• g Natural yoghurt
• 1 Garlic clove, crushed
• 1 Cumin seeds
• 1 Salt
• 4 Freshly ground black pepper
• 125 Mint leaves, to serve