Panzanella Salad (Chef's Version)

Peel the tomatoes and remove the seeds.

Dice the bread, tomatoes, celery, carrot, and radish into a fine 2 mm brunoise.

Spread the bread in a single layer on a baking sheet. Dry out in the oven at 100°C for 1 hour until crispy.

Mix all the ingredients thoroughly.

Adjust the seasoning to taste.

Refrigerate for 30 minutes.

Roll a tablespoon of chickpea pâté into a ball.

Coat the chickpea ball in the salad base so you get neat, even spheres.

Place 1 tsp of mayonnaise in the center of each plate, followed by 1 tsp of raspberry sauce, and top with 1 tsp of cucumber sauce.

Vigorously tap the bottom of a glass against the three sauces to create colorful "splatters".