INGREDIENTS
- 300g pack Cleaver’s Organic Chicken Nuggets
- 1 punnet of baby cucumbers
- 1 large carrot, peeled
- 1 punnet of cherry tomatoes
- Small quantity of tomato sauce
METHOD
- Preheat oven to 220°C (200° fan-forced). Follow heating instructions for nuggets on back of pack.
- Wash all vegetables under fresh running water and dry.
- Cut carrot into batons, slice cucumber lengthwise in quarters and cherry tomatoes in halves.
- Once nuggets have finished cooking, divide cut ingredients and nuggets evenly in serving ware.
- Serve with tomato sauce.
