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.*
Allergens
Utensils
Tags
Olive oil
Potato
1
Carrot & Zucchini Mix
1 bag
Lemon pepper seasoning
1 sachet
Roasted almonds
1 packet
Mild chorizo
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 potato into bite-sized chunks. • Place 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 the oven to bake until veggies are tender and chorizo is cooked through, a further 10-15 minutes.
• Meanwhile, roughly chop roasted almonds. • When the 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
15.9
g
of which sugars
35.5
g
Protein
2304
mg
Sodium
