with Feta & Herby Mayo
Mild chorizo adds instant charm to a trayful of veggies in this no-fuss recipe, imparting a lovely salty and smokey flavour. Along with the creamy herb mayo, the sweetness of roast pumpkin works to balance out the richness of this dish. Enjoy!
Allergens
Utensils
Tags
Dill & Parsley Mayonnaise
1 packet
Mild Chorizo
200 g
Baby spinach leaves
1 packet
Roast Veg Mix
1 packet
Beetroot
1
Cow's Milk Feta
1 packet
Olive oil
1 drizzle
• Preheat oven to 240°C/220°C fan-forced. • Cut beetroot into bite-sized chunks. Finely chop mild chorizo. • Place roast veggie mix and beetroot on a lined oven tray. Drizzle with olive oil, toss to coat and spread out evenly. Bake until browned and tender, 20-25 minutes. TIP: If your oven tray is crowded, divide the veggies between two trays.
• When veggies have 15 minutes remaining, remove tray from the oven. • Add chorizo to the tray and roast until veggies are tender 10-15 minutes.
• When the veggies and chorizo are done, add baby spinach leaves and a drizzle of white wine vinegar to the tray. Season to taste. • Gently toss to combine.
• Divide cheesy chorizo and veggie traybake between plates. • Serve with a dollop of dill & parsley mayonnaise and crumble over some cow's milk feta. Enjoy!
820
kcal
Calories
3430
kJ
Energy (kJ)
79
g
Fat
26.2
g
of which saturates
42.9
g
Carbohydrate
26.1
g
of which sugars
16.8
g
Dietary Fibre
39
g
Protein
0
mg
Cholesterol
2150
mg
Sodium
