Mange Tout Nuggets

Recipes | February 25, 2016 | By

Mange Tout Nuggets
Serves 4
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  1. 70ml olive oil
  2. 5ml Dijon mustard
  3. 30ml apple cider vinegar
  4. 10ml sugar
  5. 1 box Fry’s Chicken Style Nuggets
  6. 500g butternut, cut into 2cm cubes
  7. Salt & pepper
  8. 5ml chilli powder
  9. 2 cups bulgur wheat cooked to packet instructions
  10. 250g mange tout, sliced diagonally
  11. 6 medium carrots, grated
  12. A handful of coriander
  13. 200g fresh basil leaves
  1. Preheat oven to 180°C.
  2. Whisk together 60ml olive oil, mustard, apple cider vinegar and sugar. Season well and set aside.
  3. Cook the Fry’s Chicken Style Nuggets following the instructions on back of pack.
  4. 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.
  5. Cut each nugget in half. Toss together the bulgur wheat, mange tout, carrot, butternut, nuggets, coriander, basil leaves and dressing.
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