One-Tray Double Crispy Chorizo & Root Veggie Toss

Name: One-Tray Double Crispy Chorizo & Root Veggie Toss with Feta & Herby Mayo
Total time: 30m
Yield: 2
Ingredients: 1 packet Dill & Parsley Mayonnaise; 400 g Mild Chorizo; 1 packet Baby Spinach Leaves; 1 packet Roast Veg Mix; 1 Beetroot; 1 packet Cow's Milk Feta

with Feta & Herby Mayo

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Calories

1090 kcal

Protein

57.1g protein

Difficulty

Easy

Allergens:

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!

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

Ingredients

Serving amount

1 packet

Dill & Parsley Mayonnaise

(Contains: Eggs, Soy; )

400 g

Mild Chorizo

1 packet

Baby Spinach Leaves

1 packet

Roast Veg Mix

(Contains: Sulphites; )

Beetroot

1 packet

Cow's Milk Feta

(Contains: Cashew, Pine nut, May contain traces of allergens, Milk; )

Nutrition Values

Calories1090 kcal

Energy (kJ)4540 kJ

Fat99.7 g

of which saturates35.2 g

Carbohydrate44.9 g

of which sugars27.1 g

Dietary Fibre16.8 g

Protein57.1 g

Sodium3040 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

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 leaves. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook baby leaves until tender, 2-3 minutes. • When the cheesy 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. Enjoy!