Easy Chorizo & Potato Traybake

Name: Easy Chorizo & Potato Traybake with Spinach, Fetta & Almonds
Total time: 35 min
Yield: 2
Cuisine: Mediterranean
Ingredients: olive oil; 1 tomato; 1 zucchini; 1 bag chopped potato; 1 packet mild chorizo; 1 packet roasted almonds; 1 bag kale; 1 packet Fetta Cubes; 1 drizzle balsamic glaze

with Spinach, Fetta & Almonds

4.5(2.3K)

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Calories

:

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Protein

:

41.1g protein

Preparation Time

:

35 minutes

Difficulty

:

Easy

Easy Clean Up

Easy Prep

Not Suitable for Coeliacs

Allergens:

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!*

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.

Ingredients

Serving amount

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: Soy, Milk, Peanuts, Sesame, 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

Nutritional Values

Energy (kJ)2888 kJ

Fat39.6 g

of which saturates13.6 g

Carbohydrate38.3 g

of which sugars11.7 g

Protein41.1 g

Sodium1889 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

Cooking Steps

PDF

1

• 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.

2

• 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.

3

• 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.