Starters

Mange Tout, Basil, Bulgur Wheat & Nugget Salad

Serves 4
Cooking time 40 minutes
Vegan

Ingredients

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

Method

Preheat oven to 180°C

Whisk together 60ml olive oil, mustard, apple cider

vinegar and sugar. Season well and set aside. Cook the 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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