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
Mild chorizo
1 packet
Roasted almonds
1 packet
Baby spinach leaves
1 bag
Honey
0.5 tbs
Balsamic Vinaigrette Dressing
1 packet
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 over lemon pepper seasoning, drizzle with olive oil 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 veggie tray from oven, then add chorizo to tray. • Return tray to the oven and 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. • Top with crumbled fetta to serve. Enjoy!
2682
kJ
Energy (kJ)
43.5
g
Fat
14
g
of which saturates
22.6
g
Carbohydrate
11.4
g
of which sugars
10.9
g
Dietary Fibre
38.6
g
Protein
2053
mg
Sodium
