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Mange Tout Nuggets

Recipes | February 25, 2016 | By

Mange Tout Nuggets

Servings 4


  • 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


  • 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.