One-Tray Crispy Chorizo & Root Veggie Toss
with Feta & Herby Mayo
- Eggs
- Soy
- Sulphites
- Milk
- Cashew
- Pine nut
- May contain traces of allergens
Mild chorizo adds instant charm to a trayful of veggies in this no-fuss recipe, imparting a lovely salty and smokey flavour. Along with the creamy herb mayo, the sweetness of roast pumpkin works to balance out the richness of this dish. Enjoy!
Ingredients
1 packet
Dill & Parsley Mayonnaise
(Contains: Eggs, Soy; )
200 g
Mild Chorizo
1 packet
Baby Spinach Leaves
1 packet
Roast Veg Mix
(Contains: Sulphites; )
2
Beetroot
1 packet
Cow's Milk Feta
(Contains: Milk; May be present: Cashew, Pine nut)
Not included in your delivery
1 drizzle
olive oil
1 drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced.
• Cut beetroot (see ingredients) into bite-sized chunks.
• Finely chop mild chorizo.
• Place roast veggie mix and beetroot on a lined oven tray. Drizzle with olive
oil, toss to coat and spread out evenly. Bake until browned and tender,
20-25 minutes.
TIP: If your oven tray is crowded, divide the veggies between two trays.
• When veggies have 15 minutes remaining, remove tray from the oven.
• Add chorizo to the tray and roast until veggies are tender, 10-15 minutes.
• When the veggies and chorizo are done, add baby spinach leaves and
a drizzle of white wine vinegar to the tray. Season to taste with salt
and pepper.
• Gently toss to combine.
• Divide crispy chorizo and roost veggie toss between bowls.
• Serve with a drizzle of dill & parsley mayonnaise and crumble over some
cow’s milk feta (see ingredients). Enjoy!
