This mange tout salad is such a great recipe for the warmer Spring weather. It is a vegetarian recipe but you can add chicken nuggets for the meat eaters in the family.
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
A handful of coriander
Salt & pepper
- 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.
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