Indian-style panzanella recipe

Ingredients

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