One-Tray Double 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; )
400 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)
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut potato and beetroot into bite-sized chunks. Finely chop mild chorizo. • Place peeled pumpkin pieces, potato 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 sprinkle over grated Parmesan cheese. • Roast until veggies are tender and cheese is melted, 10-15 minutes. TIP: Use two oven trays if necessary.
• Meanwhile, roughly chop baby spinach leaves. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • When the cheesy veggies and chorizo are done, add baby spinach and a drizzle of white wine vinegar to the tray. Season to taste. • Gently toss to combine.
• Divide cheesy chorizo and root veggie traybake between plates. • Serve with a dollop of dill & parsley mayonnaise. Enjoy!
