• Preheat oven to 220°C/200°C fan-forced.
• Cut sweet potato into bite-sized chunks. Cut carrot and zucchini into 
half-moons.
• Place sweet potato, carrot and zucchini on a lined oven tray.
• Drizzle with olive oil and sprinkle with lemon pepper seasoning. 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 the oven, then add 
chorizo to tray.
• Return tray to oven and bake until veggies are tender and chorizo is cooked 
through, a further 10-15 minutes. 

• Meanwhile, roughly chop roasted almonds (see ingredients).
• When veggies and chorizo are done, add baby spinach leaves and almonds
to the tray.
• Drizzle over the honey and balsamic vinaigrette dressing and toss 
to combine. 

• Divide one-tray chorizo veggie toss between plates.
• Crumble over fetta cubes to serve. Enjoy!