Chorizo, Parmesan & Veggie Traybake
with Baby Spinach & Garlic Yoghurt
Leave it up to chorizo to do the heavy lifting in this low carb dish that’s big on flavour and scant on effort. Tray baking veggies, then topping with this feisty Spanish sausage ensures maximum flavours that all end up in your mouth!
This recipe is under 650kcal per serving and under 30g carbohydrates per serving.
Keep an eye out... Due to recent sourcing challenges, we’ve replaced leek with courgette and added baby spinach, which may be a little different to what’s pictured. Don’t worry, your recipe will be just as delicious!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
1 packet
Mild Chorizo
1
carrot
1
courgette
1 portion
cauliflower
1 sachet
Garlic & Herb Seasoning
2 clove
garlic
1 bag
baby spinach leaves
1 packet
Grated Parmesan Cheese
(Contains Milk; )
1 packet
Greek-Style Yoghurt
(Contains Milk; )
Not included in your delivery
olive oil
1 drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Slice carrot and courgette into rounds. Cut cauliflower into small florets. • Place veggies and garlic & herb seasoning on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Spread out evenly, then roast until tender, 20-25 minutes. • Sprinkle veggies with grated Parmesan cheese, then return to the oven and bake until golden and crispy, 5-8 minutes.
TIP: If your oven tray is crowded, divide between two trays.
• Meanwhile, finely chop garlic. • In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook garlic until fragrant, 1 minute. • Transfer garlic oil to a small bowl, then add Greek-style yoghurt and stir to combine. Season to taste and set aside.
• When veggies have 5 minutes cook time remaining, heat a drizzle of olive oil in a large frying pan over a medium-high heat. Cook chorizo, tossing, until browned, 4-5 minutes. • Add baby spinach leaves and a drizzle of white wine vinegar to roasted veggies and toss to combine.
• Divide Parmesan veggie traybake between plates. Top with chorizo. • Serve with garlic yoghurt.