Leave it up to chorizo to do the heavy lifting in this dish that’s big on flavour and scant on effort. Tray baking veg with this feisty Spanish sausage ensures none of the amazing flavour is lost to your pan – it all ends up in your mouth!
(ContainsMilk,Traces of Gluten,Traces of Tree Nuts,Traces of Soya,May contain traces of allergens)
Preheat the oven to 220°C/200°C fan-forced. Chop the sweet potato and carrot (unpeeled) into 1 cm chunks. Chop the green capsicum into 1 cm chunks. Slice the zucchini into 0.5 cm rounds. Chop the chorizo into 2 cm chunks.
Add the sweet potato, carrot, green capsicum, zucchini and sweet paprika to the prepared oven tray. Drizzle with 2/3 of the olive oil and season with salt and pepper. Toss to coat and bake for 20-25 minutes, or until golden. After the veggies have been in the oven for 5 minutes, add the chorizo to the same tray, toss with the veggies and cook for the remainder of the cooking time.
While the veggies are cooking, finely chop the spring onion and combine with the Greek yoghurt in a small bowl. Season to taste with salt and pepper.
Raita is an Indian condiment traditionally made with yoghurt and raw or cooked vegetables stirred through. It’s typically served as a side dish to help cool down the heat of spicy foods.
Combine the remaining olive oil and the balsamic vinegar in a medium bowl. Add the rocket leaves and toss to coat.
Pick the coriander leaves.
Divide the chorizo and sweet potato tray bake between plates. Top with the dressed rocket leaves, a few dollops of spring onion raita and the coriander leaves.