Naan Snackwich

(SERVES 4)

• 2 naan breads
• 225 g/8 oz/1 small can pease pudding
• 10 ml/2 tsp curry paste
• 30 ml/2 tbsp mango chutney
• Lemon juice
• Shredded lettuce and cucumber
• Thinly sliced onion (optional)

Grill or microwave the naans according to the packet directions. Heat the pease pudding with the curry paste in a saucepan or microwave until pipping hot. Spread over the breads. Spread the chutney on top and sprinkle with lemon juice. Add shredded lettuce and cucumber and onion, if liked. Fold into halves, then cut into handy-sized wedges. Serve in paper napkins.