Our method
Lay the prepared Little Gem leaves onto a slice of wholemeal bread.
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.
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.
![oven icon](https://cdn.nomadfoodscdn.com/-/media/project/bluesteel/birdseye-uk/0-recipe-images/cooking-method-icons/oven.png?h=48&iar=0&w=60&hash=1955C73C4F75B3990BC4FFE839C364D5)
Oven
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