Name: Mange Tout Nuggets
Yield: 4
Ingredients: 70 ml olive oil; 5 ml Dijon mustard; 30 ml apple cider vinegar; 10 ml sugar; 1 box Fry’s Chicken Style Nuggets; 500 g butternut (cut into 2cm cubes); Salt & pepper; 5 ml chilli powder; 2 cups bulgur wheat cooked to packet instructions; 250 g mange tout (sliced diagonally); 6 medium carrots (grated); A handful of coriander; 200 g fresh basil leaves

Mange Tout Nuggets

Recipes | February 25, 2016 | By Green Monday

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Mange Tout Nuggets

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Servings 4

Ingredients

70 ml olive oil
5 ml Dijon mustard
30 ml apple cider vinegar
10 ml sugar
1 box Fry’s Chicken Style Nuggets
500 g butternut (cut into 2cm cubes)
Salt & pepper
5 ml chilli powder
2 cups bulgur wheat cooked to packet instructions
250 g mange tout (sliced diagonally)
6 medium carrots (grated)
A handful of coriander
200 g fresh basil leaves

Instructions

Preheat oven to 180°C.
Whisk together 60ml olive oil, mustard, apple cider vinegar and sugar. Season well and set aside.
Cook the Fry’s Chicken Style Nuggets following the instructions on back of pack.
Place the butternut in a roasting tray, drizzle over 10ml olive oil, season well with salt, pepper and chilli powder and roast for 35 minutes or until golden brown.
Cut each nugget in half. Toss together the bulgur wheat, mange tout, carrot, butternut, nuggets, coriander, basil leaves and dressing.

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