Span­ish Chorizo Tray Bake

Super Food Ideas - - IN THIS ISSUE -


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.

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.