• Use a mandolin or a sharp knife to slice the shallot thinly and place it in a mixing bowl together with the vinegar.

•Grate the garlic straight into the bowl and give it all a stir.

• On a chopping board, cut the tomatoes in half and the cucumber into large bits.

• Chop the mint coarsely. Add them to the bowl along with chickpeas, a good glug of olive oil and a sprinkle of salt and pepper. Toss to combine.

• Cut the chunks in dices, add to the bowl and toss gently. Top with sesame seeds and more mint.