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.
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
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
Cooking Steps
• 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!