Spanish Chorizo Tray Bake
SERVES 4 PREP 15 MINUTES COOK 1 HOUR
700g sebago potatoes, cut into 4cm pieces 2 teaspoons roughly chopped fresh rosemary leaves 1 tablespoon extra virgin olive oil 450g packet raw chorizo sausages 1 red capsicum, cut into thick slices 2 small zucchini, sliced diagonally 1 red onion, cut into wedges 4 garlic cloves, unpeeled ½ cup mixed olives 50g baby rocket Lemon wedges, to serve
1 Preheat oven to 220°C/200°C fan-forced. Line a large baking tray with baking paper. 2 Place potato on prepared tray. Sprinkle with rosemary and drizzle with oil. Season with salt and pepper. Roast for 30 minutes. 3 Squeeze mince from sausages into a bowl. Shape mince into rough balls. Add mince balls, capsicum, zucchini, onion and garlic to tray. Roast for 25 minutes, turning and tossing in chorizo oil halfway through, or until golden and balls are cooked through. Sprinkle with olives. Roast for a further 5 minutes or until heated through. 4 Remove from oven. Add rocket. Toss to combine. Serve immediately with lemon wedges. NUTRITION: (per serve) 2053kj; 30.2g fat; 10.1g sat fat; 18.8g protein; 31g carbs; 8.4g fibre; 65mg chol; 980mg sodium.