with Walnut Caesar-Style Salad
Two simple ways to upgrade your weeknight dinner: 1) Add some chopped chorizo to your roast veggies for an instant depth of flavour. 2) Make a salad with ingredients you don't typically reach for at the supermarket - like fennel, which boasts a lovely anise-like flavour, and buttery walnuts, which give you crunch without the carbs. *This recipe is under 650kcal per serving and under 30g carbohydrates per serving.*
Allergens
Utensils
Tags
Olive oil
Cauliflower
1 portion
Chopped veggie mix
1 bag
Garlic & herb seasoning
1 sachet
Mild chorizo
1 packet
Lemon
0.5
Caesar dressing
1 packet
Tomato
1
Walnuts
1 packet
Spinach, Rocket & Fennel Mix
1 bag
• Preheat oven to 240°C/220°C fan-forced. • Cut cauliflower into small florets. Place cauliflower and chopped veggie mix on a lined oven tray. Sprinkle with garlic & herb seasoning, drizzle with olive oil and toss to coat. • Roast until slightly tender, 10 minutes.
• Roughly chop mild chorizo. • Remove veggie tray from oven, then add chorizo. • Bake until veggies are tender and chorizo is cooked through, a further 10-15 minutes. • Meanwhile, zest lemon to get a generous pinch, then cut into wedges. In a small bowl, combine caesar dressing and a splash of water. Set aside.
• Roughly chop tomato. • In a large bowl, combine tomato, spinach, rocket & fennel mix, a drizzle of olive oil and a squeeze of lemon juice. Season to taste. • To the tray with roast veggies and chorizo, add lemon zest and a generous squeeze of lemon juice. Gently toss to combine.
• Divide chorizo and lemony veggie traybake and fennel and walnut salad between plates. • Drizzle caesar dressing over salad, then sprinkle with walnuts. • Serve with any remaining lemon wedges.
2571
kJ
Energy (kJ)
44.4
g
Fat
10.9
g
of which saturates
17.2
g
Carbohydrate
13.7
g
of which sugars
9.2
g
Dietary Fibre
32.9
g
Protein
2034
mg
Sodium
