with Balsamic Vinaigrette, Fetta & Almonds
This colourful meal is done in four steps and uses only one oven tray to save on washing up. With most of the magic made in the oven, it literally cooks itself, with the mild chorizo adding a rich and salty depth of flavour to the veggies. Too easy! *This recipe is under 650kcal per serving and under 30g carbohydrates per serving.* *Unfortunately, this week’s potato was in short supply, so some customers will receive sweet potato instead. Don’t worry, the recipe will be just as delicious, just be sure to follow your recipe card!*
Allergens
Utensils
Tags
Olive oil
Sweet potato
1
Carrot & Zucchini Mix
1 bag
Lemon pepper seasoning
1 sachet
Mild chorizo
1 packet
Roasted almonds
1 packet
Baby spinach leaves
1 bag
Honey
1 tbs
Balsamic Vinaigrette Dressing
1 bottle
Fetta Cubes
1 packet
• 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. • Sprinkle with lemon pepper seasoning and drizzle with olive oil. 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 to bake until veggies are tender and chorizo is cooked through, a further 10-15 minutes.
• Meanwhile, roughly chop roasted almonds. • When veggies and chorizo are ready, add baby spinach leaves and almonds to the tray. Drizzle over the honey and balsamic vinaigrette dressing and toss to combine.
• Divide chorizo and veggie traybake between plates. • Crumble over fetta cubes to serve. Enjoy!
2696
kJ
Energy (kJ)
43.5
g
Fat
14.6
g
of which saturates
26.9
g
Carbohydrate
16
g
of which sugars
6.8
g
Dietary Fibre
35.5
g
Protein
2304
mg
Sodium
