Chorizo & Veggie Traybake
with Spinach, Fetta & Almonds
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!
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1 bag
chopped potato
1 packet
mild chorizo
(May be present: Soy, Milk, Sulphites. )
1 packet
roasted almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Hazelnut, Macadamia, Pine Nut, Pistachio, Walnut. )
1 bag
baby spinach leaves
1 packet
Fetta Cubes
(Contains Milk;)
1 drizzle
balsamic glaze
(Contains Sulphites;)
1 bag
Carrot & Zucchini Mix
Not included in your delivery
olive oil
Nutritional Values
Utensils
Instructions
• Preheat oven to 220°C/200°C fan-forced. • Place chopped 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. • When veggies are ready, remove tray from oven, then add chorizo to tray. • Return to the oven to bake until veggies are tender and chorizo is cooked through, a further 10-15 minutes.
• While the veggies and chorizo are baking, roughly chop roasted almonds. • When the veggies and chorizo are ready, add baby spinach leaves and almonds to the tray. Toss to combine.
• Divide chorizo and veggie traybake between plates. • Crumble over fetta cubes. • Drizzle with balsamic glaze to serve. Enjoy!
