Follow the Birds Eye Chicken-Free Dipper cooking instructions on the back of the pack.
Cut the cucumber and tomato in half-length ways and remove the seeds from the tomato.
Finely dice the cucumber, tomato and jalapenos into a bowl add the olive oil and balsamic vinegar and mix through.
Lay the prepared Little Gem leaves onto a slice of wholemeal bread.
Add the cucumber and tomato salsa on top of the Leaves.
Place the cooked Chicken-Free Dippers on top of the salsa. Season to taste.
Carefully place the slice of wholemeal bread on the top and cut corner to corner and serve.