Recipe Details

Ingredients

Topping

• 4 spring onions, chopped
• 400g chopped tomatoes
• 2 tablespoons tomato purée
• 2 teaspoons dried mixed herbs
• 4 reduced-fat mini naan breads
• 150g skinless, boneless roast chicken breast, sliced
• 50g grated reduced-fat hard cheese

Salad

• 12 cherry tomatoes, quartered
• quarter of a cucumber, finely chopped
• 1 small red onion, finely chopped
• 1 teaspoon green chilli, finely chopped (optional)
• 1 tablespoon fresh coriander, chopped

Description

1. Preheat the oven to 200C (180C fan, gas mark 6).

2. Put the spring onions, tomatoes, tomato purée and mixed herbs into a saucepan over a medium heat. Cook for 5 to 8 minutes, stirring often, until reduced and thickened.

3. Arrange the naan on a baking sheet, divide the tomato mixture between them equally. Add the chicken, then sprinkle over the cheese. Bake for 5 to 6 minutes.

4. Meanwhile, mix together the salad ingredients, and serve with the naan once ready.