Preheat oven to 180°C.

Whisk together the olive oil, mustard, apple cider vinegar and sugar. Season well and set aside.

Place the butternut in a roasting tray, drizzle over olive oil, season well with salt, pepper and chilli powder and roast for 35 minutes or until golden brown.

Cook the Nuggets following the instructions on back of pack in the oven. When cooked, slice each Nugget in half.

Toss together the bulgur wheat, mange tout, carrot, butternut, Nuggets, coriander, basil leaves and dressing.