• Preheat oven to 240°C/220°C fan-forced.
• Place potato fries on a lined oven tray. Sprinkle over dried oregano and paprika 
spice blend (see ingredients), drizzle with olive oil, season with salt and toss  
to coat.
• Bake until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide between two trays.  

• Meanwhile, thinly slice red onion. Roughly chop tomato. Thinly slice cucumber 
into sticks. Slice lemon into wedges.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook 
onion, stirring regularly, until softened, 5-6 minutes.
• Reduce heat to medium. Add the balsamic vinegar, a splash of water and the  
brown sugar, then mix well. Cook until dark and sticky, 3-5 minutes. Transfer to 
a small bowl. 

• Roughly chop mild chorizo.
• Wipe out frying pan, then return to medium-high heat with a drizzle of olive oil.
Cook chorizo until golden, 4-6 minutes.
• While chorizo is cooking, place flatbreads on a second lined oven tray. Drizzle 
each with olive oil and season with salt. Bake until warmed through, 
4-7 minutes.  

• Spread each flatbread with garlic aioli. 
• Top with some spinach & rocket mix, tomato, cucumber sticks,  
caramelised onion and chorizo. Squeeze over lemon juice.
• Serve with paprika-oregano fries and any remaining salad. Enjoy!