Cheesy Chorizo & Veggie Traybake
with Baby Spinach & Mayo- Eggs
- Milk
- Soy
- May contain traces of allergens
- Milk
- Sulphites
Mild chorizo adds instant charm to a trayful of veggies in this no-fuss recipe, imparting a lovely salty and smokey flavour. Along with the mild baby spinach, the sweetness from the capsicum works to balance out the richness of the dish. *This recipe is under 650kcal per serving and under 30g carbohydrates per serving.*
Ingredients
1 portion
cauliflower
1
potato
1
capsicum
1 packet
mild chorizo
(May be present: Soy, Milk, Sulphites.)
1 bag
baby spinach leaves
1 packet
mayonnaise
(Contains: Eggs;)
1 sachet
Aussie spice blend
1 packet
grated Parmesan cheese
(Contains: Milk;)
Not included in your delivery
olive oil
1 drizzle
white wine vinegar
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Chop cauliflower into small florets. Cut potato and capsicum into bite-sized chunks. • Slice mild chorizo into thick rounds. • Place cauliflower and potato on a lined oven tray. Drizzle with olive oil, sprinkle with Aussie spice blend and toss to coat. Roast until browned and tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide the veggies between two trays.
• When potato and cauliflower have 15 minutes remaining, remove the tray from the oven. • Add capsicum and chorizo to the tray. Sprinkle over grated Parmesan cheese. • Roast until veggies are tender and cheese is melted, 10-15 minutes.
• When the traybake is ready, add baby spinach leaves and a drizzle of white wine vinegar to the tray. • Gently toss to combine.
• Divide cheesy chorizo and veggie traybake between bowls or plates. • Serve with a dollop of mayonnaise. Enjoy!
