Mange tout nuggets
Ingredients
- 70ml olive oil
- 5ml (1 tsp) Dijon mustard
- 30ml (2 tbsp) apple cider vinegar
- 10ml (2 tsp) sugar
- 1 box Fry’s Chicken Style Nuggets
- 500g butternut,cut into 2cm cubes
- salt and freshly ground black pepper, to taste
- 5ml (1 tsp) chilli powder
- 450G (2 cups) bulgur wheat, cooked according to packet instructions
- 250g mange tout, sliced diagonally
- 6 medium carrots, grated
- handful fresh coriander
- 200g fresh basil leaves
Instructions
1
Preheat the oven to 180°C.
2
Whisk together 60ml (¼ cup) of the olive oil, the mustard, apple cider vinegar and sugar. Season to taste and set aside.
3
Cook the Fry’s Chicken Style Nuggets following the instructions on the packet
4
Place the butternut on a roasting tray, drizzle over the remaining olive oil, season well with salt, pepper and chilli powder and roast in the preheat oven until golden brown, 35 minutes.
5
Cut each nugget in half. Toss together the bulgur wheat, mange tout, carrots, butternut, nuggets, coriander, basil leaves and dressing to serve.
