One-Tray Chorizo Veggie Toss
with Balsamic Vinaigrette, Fetta & Almonds- Almond
- Milk
- May contain traces of allergens
- Milk
- Peanuts
- Sesame
- Soy
- Brazil nut
- Hazelnut
- Macadamia
- Pine Nut
- Pistachio
- Walnut
- Cashew
- Pecan
- Sulphites
This colourful meal is done in four steps and uses only one oven tray to save on washing up! With most of the magic made in the oven, it literally cooks itself, with the mild chorizo adding a rich and salty depth of flavour to the veggies. Too easy! *This recipe is under 650kcal per serving and under 30g carbohydrates per serving.*
Ingredients
1
potato
1 bag
Carrot & Zucchini Mix
1 sachet
lemon pepper seasoning
1 packet
roasted almonds
(Contains: Almond; May be present: Milk, Peanuts, Sesame, Soy, Brazil nut, Hazelnut, Macadamia, Pine Nut, Pistachio, Walnut, Cashew, Pecan.)
1 packet
mild chorizo
(May be present: Milk, Soy, Sulphites.)
1 bag
baby spinach leaves
1 bottle
Balsamic Vinaigrette Dressing
1 packet
Fetta Cubes
(Contains: Milk;)
Not included in your delivery
olive oil
1 tbs
honey
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Cut potato into bite-sized chunks. • Place potato and carrot & zucchini mix on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. • Roast for 15 minutes (the veggies will finish cooking in step 2!).
TIP: If your oven tray is crowded, divide the veggies between two trays.
• Meanwhile, roughly chop mild chorizo. • After 15 minutes, remove veggie tray from oven, then add chorizo to tray. • Return tray to the oven to bake until veggies are tender and chorizo is cooked through, a further 10-15 minutes.
• Meanwhile, roughly chop roasted almonds. • When the veggies and chorizo are ready, add baby spinach leaves and almonds to the tray. Drizzle over the honey and balsamic vinaigrette and toss to combine.
• Divide chorizo and veggie traybake between plates. • Crumble over fetta cubes to serve. Enjoy!
