Chefs Vegetarian Recipe of the Week, Mange Tout – Basil, Bulgur Wheat & Nugget Salad

Heat: 180°C, Time: 40 mins, Serves: 2

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

1. Preheat oven to 180°C
2. Whisk together 60ml olive oil, mustard, apple cider vinegar and sugar.
3. Season well and set aside. 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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