• 2 tbsps tomato puree
• 120g 'What the Cluck' chunks
• 2 mini naan breads
• 45g reduced-fat vegan cheese, grated
• 1 small red pepper, de-seeded and cut into thin strips
• 0.5 red onion, peeled and thinly sliced
• 1 tomato, de-seeded and cut into thin strips
• 1 tsp Italian dried herbs
• 1 spring onion, sliced

Pre-heat the oven to 185C.

Evenly spread the tomato puree over the naan breads then place them on to a baking tray. Lay the slices of tomato over the top and sprinkle with the herbs.

Add the meat free chicken style pieces, and red peppers, then sprinkle over the cheese.  Top with the sliced onion and bake in the oven for 10-12 minutes until cooked.

Garnish with the chopped spring onion (optional)Serve hot or cold.

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