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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!

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dinners Super Quick Prep
Prep: 30 mins
Cook: 30 mins
Servings: 4

Ingredients

2 servings 4 servings
  • 1 olive oil
  • 2 potatoes
  • 1 carrot
  • 1 packet peeled pumpkin pieces
  • 1 packet mild chorizo
  • 1 packet flaked almonds
  • 1 bag spinach & rocket mix
  • 1 balsamic vinegar
  • 1 packet dill & parsley mayonnaise
  • 0.5 packets cow's milk feta
  • 1 olive oil
  • 4 potatoes
  • 2 carrots
  • 1 packet peeled pumpkin pieces
  • 2 packets mild chorizo
  • 2 packets flaked almonds
  • 1 bag spinach & rocket mix
  • 1 balsamic vinegar
  • 1 packet dill & parsley mayonnaise
  • 1 packet cow's milk feta

Instructions

  1. • Preheat oven to 240°C/220°C fan-forced. Cut potato and carrot into bite-sized chunks.
    • Place potato, carrot and peeled pumpkin pieces 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.
  2. • 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.
  3. • 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.
  4. • Divide chorizo and potato traybake between bowls.
    • Sprinkle over toasted almonds.
    • Drizzle with dill & parsley mayonnaise. Crumble over feta (see ingredients) to serve. Enjoy!