This colouful 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. 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.
roasted almonds(ContainsTree NutsMay be present Milk, Peanuts, Sesame, Soy)
baby spinach leaves
Preheat the oven to 220°C/200°C fan-forced. Cut the potato into chunks. Slice the tomato into wedges. Roughly chop the capsicum. Place the veggies on a lined oven tray. Drizzle with olive oil, season and toss to coat. Roast for 10 minutes. TIP: If your oven tray is crowded, divide the veggies between two trays.
While the veggies are roasting, roughly chop the mild chorizo. Remove the oven tray, then add the chorizo to the tray and return to the oven. Bake until the veggies are tender and chorizo is cooked through, 15-20 minutes.
Roughly chop the roasted almonds (save time and leave the almonds whole if you prefer!). When the veggies and chorizo are done, add the baby spinach leaves and almonds to the tray. Toss to combine.
Divide the chorizo, potato and almond traybake with spinach between plates. Top with the fetta. Drizzle with the balsamic glaze.