Easy Chorizo & Potato Traybake
with Spinach, Fetta & Almonds
This four-step recipe is a weeknight wonder, with most of the magic happening in the oven. Bring the chorizo and veggies together with all the good stuff: almonds for crunch, fetta for creaminess, and balsamic glaze for sweetness and acidity.
Recent harsh weather conditions have impacted some of the veggies grown by our farmers. We've replaced capsicum with cherry tomatoes, and the zucchini may be a little smaller than usual. The quality and freshness is still the same, and the recipe will be just as delicious!
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
zucchini
1 punnet
cherry tomatoes
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, Cashew, Pecan. )
1 bag
baby spinach leaves
1 packet
Fetta Cubes
(Contains Milk;)
1 drizzle
balsamic glaze
(Contains Sulphites;)
Not included in your delivery
olive oil
Nutritional Values
Utensils
Instructions
• Preheat oven to 220°C/200°C fan-forced. • Roughly chop zucchini. Halve the cherry tomatoes. Place zucchini, tomatoes, and chopped potato on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Toss to coat. • Roast for 10 minutes (the veggies will finish cooking in step 2!).
TIP: If your oven tray is crowded, divide the veggies between two trays.
• While veggies are roasting, roughly chop mild chorizo. • Remove veggies from oven, then add chorizo to tray. Bake until veggies are tender and chorizo is cooked through, 15-20 minutes.
• Roughly chop roasted almonds (or leave them whole to save time!). • When veggies and chorizo are done, add baby spinach leaves and almonds to tray. Toss to combine.
• Divide chorizo, potato and almond traybake between plates. • Top with crumbled fetta cubes. • Drizzle with balsamic glaze to serve.