with Garlic Dip & Parmesan
Team a trayful of roasted turnip, carrot and cauliflower with our herby seasoning, plus a good sprinkle of sharp Parmesan and you can't go wrong - especially when you top it off with chunks of chorizo, hot from the pan. Add a dollop of garlic dip to bring everything together, and dinner is done! *This recipe is under 650kcal per serving and under 30g carbohydrates per serving.* *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
Mild chorizo
1 packet
Turnip
1
Carrot
1
Cauliflower
1 portion
Garlic & herb seasoning
1 sachet
Mixed leaves
1 bag
White wine vinegar
1 drizzle
Garlic dip
1 packet
Grated Parmesan cheese
1 packet
• Preheat oven to 240°C/220°C fan-forced. • Roughly chop turnip into bite-sized chunks. Thickly slice carrot into rounds. Cut cauliflower into small florets. • Roughly chop mild chorizo.
• Place prepped veggies on a lined oven tray. Drizzle with olive oil, sprinkle with garlic & herb seasoning and season with salt. Toss to coat. • Roast until just tender, 15-20 minutes. • Remove tray from oven. Sprinkle veggies with grated Parmesan cheese. • Roast until veggies are tender and cheese is golden and crispy, a further 5-8 minutes. TIP: If your oven tray is crowded, divide the veggies between trays.
• When the roast veggies have 5 minutes remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. • Cook chorizo until browned, 4-5 minutes. Remove from heat. • To the roast veggie tray, add mixed leaves and a drizzle of white wine vinegar. Gently toss to combine.
• Divide Parmesan veggie traybake between plates. • Top with chorizo and a dollop of garlic dip to serve.
2692
kJ
Energy (kJ)
44.4
g
Fat
12.9
g
of which saturates
23.1
g
Carbohydrate
16.3
g
of which sugars
11.7
g
Dietary Fibre
36.6
g
Protein
2113
mg
Sodium
