Easy Chorizo & Potato Traybake
with Spinach, Fetta & Almonds
- Almond
- Milk
- Sulphites
- Soy
- May contain traces of allergens
- Milk
- Sulphites
- Peanuts
- Sesame
- Brazil nut
- Hazelnut
- Macadamia
- Pine Nut
- Pistachio
- Walnut
- Cashew
- Pecan
This four-step recipe is a weeknight wonder, with most of the magic happening in the oven. A moreish meal that literally cooks itself, with minimal washing up? Yes, please! The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
Ingredients
1
tomato
1
zucchini
1 bag
chopped potato
1 packet
mild chorizo
(May be present: Soy, Milk, Sulphites)
1 packet
roasted almonds
(Contains: Almond May be present: Milk, Peanuts, Sesame, Soy, Brazil nut, Hazelnut, Macadamia, Pine Nut, Pistachio, Walnut, Cashew, Pecan)
1 bag
kale
1 packet
Fetta Cubes
(Contains: Milk)
1 drizzle
balsamic glaze
(Contains: Sulphites)
Not included in your delivery
olive oil
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Slice tomato into wedges. Chop zucchini into bite-sized chunks. Place tomato, zucchini and chopped potato on a lined oven tray. Drizzle with olive oil, season with salt and pepper and 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. Tear kale leaves from stem, then roughly chop leaves. • Remove veggies from oven, then add chorizo to tray. Bake until veggies are almost tender and chorizo is cooked through, 10-15 minutes. • Remove tray from oven once more. Add kale, tossing to combine. Bake until kale is softened, 5-10 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 and potato traybake between plates. • Top with crumbled fetta cubes. • Drizzle with balsamic glaze to serve.
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many loved the combination of chorizo, fetta, and veggies, though some found the chorizo overpowering or too salty.
- Ease of prep: Customers raved about how quick and simple this one-pan meal was to prepare and cook.
- Suggestions: Some recommended adding extra herbs, garlic, or chilli to boost flavour. Others suggested swapping potato for sweet potato.
- Leftovers: Several mentioned it reheated well for lunch the next day, with some adding rice or pasta to stretch it further.
- Cooking tips: Many advised cooking the potatoes longer for better texture, and some preferred adding tomatoes later to avoid mushiness.
