Chorizo & Root Veggie Traybake
with Parmesan Cheese & Herby Mayo
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!
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 packet
Dill & Parsley Mayonnaise
(Contains: Eggs, Soy; )
200 g
Mild Chorizo
1 packet
Baby Leaves
1 packet
Chopped Veggie Mix
(Contains: Sulphites; )
1
Beetroot
1 packet
Cow's Milk Feta
(Contains: Milk; May be present: Cashew, Pine nut)
Not included in your delivery
1 drizzle
olive oil
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 roast until veggies are tender 10-15 minutes.
• When the veggies and chorizo are done, add baby leaves 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 and crumble over some cow's milk feta. Enjoy!
