with Spinach, Fetta & Almonds
This four-step recipe is a weeknight wonder, with most of the magic happening in the oven. A moreish meal that literally cooks itself, with minimal washing up? Yes, please! *The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!*
Allergens
Utensils
Tags
Olive oil
Tomato
1
Zucchini
1
Chopped potato
1 bag
Mild chorizo
1 packet
Roasted almonds
1 packet
Kale
1 bag
Fetta Cubes
1 packet
Balsamic glaze
1 drizzle
• Preheat oven to 220°C/200°C fan-forced. • Slice tomato into wedges. Chop zucchini into bite-sized chunks. Place tomato, zucchini and chopped potato on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. • Roast for 10 minutes (the veggies will finish cooking in step 2!). TIP: If your oven tray is crowded, divide the veggies between two trays.
• While veggies are roasting, roughly chop mild chorizo. Tear kale leaves from stem, then roughly chop leaves. • Remove veggies from oven, then add chorizo to tray. Bake until veggies are almost tender and chorizo is cooked through, 10-15 minutes. • Remove tray from oven once more. Add kale, tossing to combine. Bake until kale is softened, 5-10 minutes.
• Roughly chop roasted almonds (or leave them whole to save time!). • When veggies and chorizo are done, add baby spinach leaves and almonds to tray. Toss to combine.
• Divide chorizo and potato traybake between plates. • Top with crumbled fetta cubes. • Drizzle with balsamic glaze to serve.
2888
kJ
Energy (kJ)
39.6
g
Fat
13.6
g
of which saturates
38.3
g
Carbohydrate
11.7
g
of which sugars
41.1
g
Protein
1889
mg
Sodium
