Mange tout, butternut and basil salad with vegetarian nuggets

Vegetarian nuggets, fresh mange tout, roasted butternut and basil come together to make this tasty and textural meat-free salad. The recipe comes courtesy of Green Monday, a global initiative that calls for consumers to start their week by pledging green. By eating plant-based meals every Monday, you can munch your way towards a healthier body, a more sustainable planet and a more conscientious approach to eating.

Serves: 4


70ml olive oil
5ml Dijon mustard
30ml apple cider vinegar
10ml sugar
1 box Fry’s chicken-style nuggets
500g butternut
Salt and pepper
5ml chilli powder
2 cups cooked bulgur wheat
250g diagonally sliced mange tout
6 grated medium carrots
A handful of coriander
200g 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 the pack.

Cut the butternut into 2cm cubes and place 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.

Recipe courtesy of Green Monday, a global initiative promoted by Humane Society International (HSI).

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