Comforting Double Chorizo & Veggie Traybake
with Parmesan Cheese & 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 from the pumpkin works to balance out the richness of the dish.
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Ingredients
1
potato
1
beetroot
2 packet
Mild Chorizo
1 packet
peeled pumpkin pieces
1 packet
Grated Parmesan Cheese
(Contains Milk; )
1 bag
baby spinach leaves
1 packet
Dill & Parsley Mayonnaise
(Contains Egg, Soy; )
Not included in your delivery
olive oil
drizzle
white wine vinegar
Nutrition Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. • Cut potato and beetroot into bite-sized chunks. • Finely chop mild chorizo. • Spread peeled pumpkin pieces, potato and beetroot between two lined oven trays. Drizzle with olive oil, toss to coat and spread out evenly. Bake until browned and tender, 20-25 minutes.
• When veggies have 15 minutes remaining, remove trays from the oven. • Spread chorizo between tray.s Sprinkle over grated Parmesan cheese. • Roast until veggies are tender and cheese is melted, 10-15 minutes.
• Meanwhile, roughly chop baby spinach leaves. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook baby spinach leaves until tender, 2-3 minutes. • When the cheesy 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. Enjoy!