with Almonds & Fetta
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!
Allergens
Utensils
Tags
Olive oil
Potato
2
Tomato
1
Capsicum
1
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. • Cut potato into bite-sized pieces. Slice tomato into wedges. Roughly chop capsicum. Place prepped veggies on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. Roast for 10 minutes. TIP: If your oven tray is crowded, divide between two trays.
• While the veggies are roasting, roughly chop mild chorizo. • Remove veggies from oven and add chorizo to the 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 the tray. Toss to combine.
• Divide chorizo, potato and almond traybake between plates. • Top with crumbled fetta cubes. • Serve drizzled with balsamic glaze.
2940
kJ
Energy (kJ)
39.6
g
Fat
13.6
g
of which saturates
41.8
g
Carbohydrate
15.7
g
of which sugars
40.9
g
Protein
1889
mg
Sodium
