• Preheat oven to 220°C/200°C fan-forced. • Cut sweet potato into bite-sized chunks. • Place sweet potato and carrot & zucchini mix on a lined oven tray. • Drizzle with olive oil and sprinkle with lemon pepper seasoning. Season with salt and pepper and toss to coat. • Roast for 15 minutes (the veggies will finish cooking in step 2!). TIP: If your oven tray is crowded, divide the veggies between two trays.

• Meanwhile, roughly chop mild chorizo. • After 15 minutes, remove the tray of veggies from oven, then add chorizo to tray. • Return tray to oven and bake until veggies are tender and chorizo is cooked through, a further 10-15 minutes. TIP: Divide chorizo over two lined oven trays if your tray is getting crowded. TIP: Cook in batches if your pan is getting crowded.

• Meanwhile, roughly chop roasted almonds. • When veggies and chorizo are done, add baby spinach leaves and almonds to the tray. • Drizzle over the honey and balsamic vinaigrette dressing and toss to combine.

• Divide one-tray chorizo and veggie toss between plates. • Crumble over fetta cubes to serve. Enjoy!