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• Chickpea bread: pour the water into a saucepan and add salt and the chickpea flour, taking care not to allow lumps to form. Switch on the heat and bring to the boil, stirring for 5 minutes: this will make a "porridge", which you will transfer to an oiled bread tin. When the porridge has cooled and set, turn it out of the tin and cut it into slices about 1 cm thick. Heat the seed oil to 180° and fry the slices of bread for about 1 minute. Then place them on paper towels and keep them hot.   Chop the dried cherry tomatoes very finely on a chopping-board. Cut the raw cucumber into discs. Mix the lemon juice and the Vodka in a glass and pour the mixture into a sprayer.
• Raclette cream: transfer the cheese cut into small pieces into a bowl and add the milk: blend it in a bain-marie with an immersion blender, taking care not to exceed 55°C.

Plating:
Spread the creamed cherry tomatoes onto the fried chickpea bread and spray the bread with the lemon and vodka mix before pouring the Raclette cream on top. Add half a slice of cucumber and finish with a dash of ground black pepper.