Mange Tout Nuggets
- 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
- 5 ml chilli powder
- 2 cups cooked bulgar wheat / couscous / quinoa
- 250 g mange tout sliced diagonally
- 6 carrots grated
- 200 g fresh basil / coriander 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, herbs and dressing.
Recipe: Fry Family Food Co.