• Preheat oven to 240°C/220°C fan-forced.
• Place on a lined oven tray. Sprinkle over dried oregano and paprika spice blend, 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, water and brown sugar and mix well. Cook until dark and sticky, 3-5 minutes. Transfer to a small bowl.

• Roughly chop mild chorizo.
• Wipe out and return frying pan to a medium-high heat with a drizzle of olive oil. 
• Cook chorizo until golden, 4-6 minutes.
• While chorizo is cooking, place flatbread 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 oregano fries and remaining salad. Enjoy!