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.