Easy Chorizo & Lemony Veggie Traybake
with Walnut Caesar-Style Salad- Eggs
- Milk
- Walnut
- Soy
- May contain traces of allergens
- Milk
- Sulphites
- Peanuts
- Sesame
- Almond
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pine Nut
- Pistachio
- Pecan
Two simple ways to upgrade your weeknight dinner: 1) Add some chopped chorizo to your roast veggies for an instant depth of flavour. 2) Make a salad with ingredients you don't typically reach for at the supermarket - like fennel, which boasts a lovely anise-like flavour, and buttery walnuts, which give you crunch without the carbs. *This recipe is under 650kcal per serving and under 30g carbohydrates per serving.*
Ingredients
1 portion
cauliflower
1 bag
chopped veggie mix
1 sachet
garlic & herb seasoning
1 packet
mild chorizo
(May be present: Soy, Milk, Sulphites.)
½
lemon
1 packet
caesar dressing
(Contains: Eggs, Milk;)
1
tomato
1 packet
walnuts
(Contains: Walnut; May be present: Soy, Milk, Peanuts, Sesame, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan.)
1 bag
Spinach, Rocket & Fennel Mix
Not included in your delivery
olive oil
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut cauliflower into small florets. Place cauliflower and chopped veggie mix on a lined oven tray. Sprinkle with garlic & herb seasoning, drizzle with olive oil and toss to coat. • Roast until slightly tender, 10 minutes.
• Roughly chop mild chorizo. • Remove veggie tray from oven, then add chorizo. • Bake until veggies are tender and chorizo is cooked through, a further 10-15 minutes. • Meanwhile, zest lemon to get a generous pinch, then cut into wedges. In a small bowl, combine caesar dressing and a splash of water. Set aside.
• Roughly chop tomato. • In a large bowl, combine tomato, spinach, rocket & fennel mix, a drizzle of olive oil and a squeeze of lemon juice. Season to taste. • To the tray with roast veggies and chorizo, add lemon zest and a generous squeeze of lemon juice. Gently toss to combine.
• Divide chorizo and lemony veggie traybake and fennel and walnut salad between plates. • Drizzle caesar dressing over salad, then sprinkle with walnuts. • Serve with any remaining lemon wedges.
