2 naan breads
225 g/8 oz/1 small can pease pudding 10 ml/2 tsp curry paste
30 ml/2 tbsp curried fruit chutney
Grill (broil) the naans according to the
packet directions. Heat the pease pudding in a small pan with the
curry paste and chutney. Spread over the warm naans and sprinkle with
lemon juice. Add some shredded lettuce and chopped cucumber and fold
in halves. Cut each into four wedges and serve in a paper napkin.