with Spinach, Fetta & Almonds
This four-step recipe is a weeknight wonder, with most of the magic happening in the oven. Bring the chorizo and veggies together with all the good stuff: almonds for crunch, fetta for creaminess, and balsamic glaze for sweetness and acidity. *Recent harsh weather conditions have impacted some of the veggies grown by our farmers. We've replaced capsicum with cherry tomatoes, and the zucchini may be a little smaller than usual. The quality and freshness is still the same, and the recipe will be just as delicious!*
Allergens
Utensils
Tags
Olive oil
Zucchini
1
Cherry tomatoes
1 punnet
Chopped potato
1 bag
Mild chorizo
1 packet
Roasted almonds
1 packet
Baby spinach leaves
1 bag
Fetta Cubes
1 packet
Balsamic glaze
1 drizzle
• Preheat oven to 220°C/200°C fan-forced. • Roughly chop zucchini. Halve the cherry tomatoes. Place zucchini, tomatoes, and chopped potato on a lined oven tray. Drizzle with olive oil and season with salt and pepper. 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. • Remove veggies from oven, then add chorizo to tray. Bake until veggies are tender and chorizo is cooked through, 15-20 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, potato and almond traybake between plates. • Top with crumbled fetta cubes. • Drizzle with balsamic glaze to serve.
2884
kJ
Energy (kJ)
39.8
g
Fat
13.6
g
of which saturates
37.6
g
Carbohydrate
11.3
g
of which sugars
41.2
g
Protein
1887
mg
Sodium
