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).