with Walnut Caesar-Style Salad
If you want a satisfying dinner that isn't carb-heavy, this is it! The smoky, salty chorizo adds a lovely depth of flavour to the roast veg, and the creamy dressing on the sweet and peppery salad makes it a textural treat. *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
Cauliflower
1 portion
Chopped veggie mix
1 bag
Garlic & herb seasoning
1 sachet
Mild chorizo
1 packet
Caesar dressing
1 packet
Tomato
1
Salad leaves
1 bag
Walnuts
1 packet
Greek-style yoghurt
1 packet
White wine vinegar
1 drizzle
• Preheat oven to 240°C/220°C fan-forced. • Cut cauliflower into small florets. Place cauliflower and chopped veggie mix on a lined oven tray. Drizzle with olive oil, sprinkle with garlic & herb seasoning and toss to coat. • Roast until slightly tender, 10 minutes (the veggies will finish cooking in step 2!). TIP: If your oven tray is crowded, divide the veggies between two trays.
• Roughly chop mild chorizo. • Remove veggie tray from oven, then add chorizo to tray. • Bake until veggies are tender and chorizo is cooked through, 10-15 minutes. • Meanwhile, in a small bowl, combine caesar dressing, Greek-style yoghurt and a drizzle of white wine vinegar. Set aside.
• Roughly chop tomato. • In a large bowl, combine tomato, salad leaves and a drizzle of olive oil. Season to taste.
• Divide chorizo and veggie traybake and salad between plates. • Drizzle caesar-yoghurt dressing over salad. • Sprinkle salad with walnuts to serve. TIP: Roughly chop the walnuts, if you have time!
2686
kJ
Energy (kJ)
46.1
g
Fat
12
g
of which saturates
20.5
g
Carbohydrate
15.5
g
of which sugars
9.1
g
Dietary Fibre
34.6
g
Protein
2051
mg
Sodium
