Cecina is a Tuscan bread based on chickpea flour. I didn’t have chickpea flour, but managed to create some dough and used curry powder and turmeric for a more exotic taste.Put 130 grams of dried chickpeas in 500 ml of salted water. Store at room temperature for an overnight. Add 1 table spoon of curry powder, 1 teaspoon of turmeric, 4 chopped garlic cloves, 4 cm of grated fresh ginger and a drizzle of olive oil. Blend. Taste, add pepper and salt. Allow to rest for 1-2 h. Spread on baking paper on a tray or pizza plate in a layer of approximately 0.5 cm. Bake in a preheated oven at 225° for approximately 30 mins until golden brown.In the meanwhile, put 200ml of tasty yoghurt in a salad bowl. Add 1 finely chopped garlic clove, pepper, salt and some chili flakes. Clean and slice 1 large cucumber and 2 bunches of radishes. Put in the salad bowl and mix. Store in the fridge. Add some dandelion before serving.Serve the exotic cecina with the mixed salad and some fresh mint leaves.