One-Tray Chorizo Veggie Toss
with Balsamic Vinaigrette, Fetta & Almonds
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1
potato
1
Carrot & Zucchini Mix
1
lemon pepper seasoning
1
roasted almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Hazelnut, Macadamia, Pine Nut, Pistachio, Walnut. )
1
mild chorizo
(May be present: Soy, Milk, Sulphites. )
1
baby spinach leaves
1
Balsamic Vinaigrette Dressing
1
Fetta Cubes
(Contains Milk;)
Not included in your delivery
olive oil
1
honey
Nutritional Values
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Cut potato into bite-sized chunks. • Place potato and carrot & zucchini mix on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. • Roast for 15 minutes (the veggies will finish cooking in step 2!).
TIP: If your oven tray is crowded, divide the veggies between two trays.
• Meanwhile, roughly chop mild chorizo. • After 15 minutes, remove veggie tray from oven, then add chorizo to tray. • Return tray to the oven to bake until veggies are tender and chorizo is cooked through, a further 10-15 minutes.
• Meanwhile, roughly chop roasted almonds. • When the veggies and chorizo are ready, add baby spinach leaves and almonds to the tray. Drizzle over balsamic vinaigrette and toss to combine.
• Divide chorizo and veggie traybake between plates. • Crumble over fetta cubes to serve. Enjoy!