Preheat the oven to 220°C/200°C fan-forced. Cut the potato into chunks. Slice the tomato into wedges. Roughly chop the capsicum. Place the veggies on a lined oven tray. Drizzle with olive oil, season and toss to coat. Roast for 10 minutes. TIP: If your oven tray is crowded, divide the veggies between two trays.

While the veggies are roasting, roughly chop the mild chorizo. Remove the oven tray, then add the chorizo to the tray and return to the oven. Bake until the veggies are tender and chorizo is cooked through, 15-20 minutes.

Roughly chop the roasted almonds (save time and leave the almonds whole if you prefer!). When the veggies and chorizo are done, add the baby spinach leaves and almonds to the tray. Toss to combine.

Divide the chorizo, potato and almond traybake with spinach between plates. Top with the fetta. Drizzle with the balsamic glaze.