HelloHero: Double 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 from the pumpkin works to balance out the richness of the dish.
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
Ingredients
1
potato
1
beetroot
2 packet
Mild Chorizo
1 packet
peeled pumpkin pieces
1 packet
Grated Parmesan Cheese
(Contains Milk; )
1 packet
baby leaves
1 packet
Dill & Parsley Mayonnaise
(Contains Egg, Soy; )
Not included in your delivery
olive oil
drizzle
white wine vinegar
Nutrition Values
Utensils
Instructions
• 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.
• 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!