Easy Chorizo, Potato & Veggie Traybake
with Dill-Parsley Mayo & Feta
Baking veggies on a tray in the oven, it's a no fuss method to ensure a tonne of flavours all come together. The chorizo is an addition that we are absolutely sure will knock your socks off!
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
2
potatoes
1
carrot
1
capsicum
1 packet
Mild Chorizo
1 packet
flaked almonds
(Contains Almond; May be present Gluten, Peanut, Sesame, Milk, Soy. )
1 bag
spinach & rocket mix
1 packet
Dill & Parsley Mayonnaise
(Contains Egg, Soy; )
½ packet
Cow's Milk Feta
(Contains Milk; May be present Cashew, Pine Nut. )
Not included in your delivery
1
olive oil
1 drizzle
balsamic vinegar
Nutrition Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. Cut potato, carrot and capsicum into bite-sized chunks. • Place potato, carrot and capsicum on a lined oven tray. Drizzle with olive oil, then season with salt and pepper. Toss to coat, then roast for 15 minutes.
TIP: If your oven tray is crowded, divide between two trays.
• Meanwhile, roughly chop mild chorizo. • After the veggies have roasted for 15 minutes, remove tray from oven, then add chorizo. Return to the oven and bake until veggies are tender and chorizo is cooked through, 10-15 minutes. • In the last 3 minutes of baking time, add flaked almonds to the side of the tray and toast until golden.
• When the veggies and chorizo are done, remove toasted almonds from tray and transfer to a small bowl. • Add spinach & rocket mix and a drizzle of balsamic vinegar to the tray and toss to combine. Season to taste.
• Divide chorizo and veggie traybake between bowls. • Sprinkle over toasted almonds. • Drizzle with dill & parsley mayonnaise. Crumble over feta (see ingredients) to serve. Enjoy!