Easy Chorizo, Potato & Almond Tray Bake
with Crumbly Cheese & Balsamic Glaze
Leave it up to chorizo to do the heavy lifting in this dish that’s big on flavour and scant on effort. Tray baking veggies with this feisty Spanish sausage ensures none of the amazing flavour is lost to your pan – it all ends up in your mouth!
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
2
potato
1
yam
1
tomato
1 packet
peeled pumpkin pieces
1 packet
mild chorizo
1 packet
roasted almonds
(ContainsTree NutsMay be presentGluten, Peanuts, Sesame, Milk, Soy)1 bag
baby spinach leaves
½ bottle
balsamic glaze
(ContainsSulphites)1 packet
Greek salad cheese/feta cheese
(ContainsMilk)Not included in your delivery
olive oil
• Preheat oven to 220°C/200°C fan-forced. Cut potato and yam into bite-sized chunks. Cut tomato into quarters. • Place potato, yam, tomato and peeled & chopped pumpkin on a lined oven tray. Drizzle with olive oil, then season with salt and pepper. Toss to coat, then roast for 10 minutes.
TIP: If your oven tray is crowded, divide between two trays.
• Meanwhile, roughly chop mild chorizo. Roughly chop roasted almonds. • After the veggies have roasted for 10 minutes, gently remove oven tray, then add chorizo. Bake until veggies are tender and chorizo is cooked through, 15-20 minutes.
• When the veggies and chorizo are done, add baby spinach leaves and almonds to the tray. Toss to combine and season to taste.
• Divide chorizo, potato and almond traybake between plates. • Crumble over cheese. Drizzle with balsamic glaze.