Chorizo & Chimichurri Traybake

Instructions

1. Prepare the Potatoes

   5 min hands-on10 min waiting

   • Preheat the oven to 200°C (392°F).
   • Rinse the potatoes thoroughly, leaving the skins on.
   • Slice them into halves or medium-sized chunks.
   • Place in a pot of cold, salted water and bring to a boil.
   • Cook for 10 minutes to par-cook, then drain and set aside.

2. Make the Chimichurri Sauce

   4 min hands-on5 min waiting

   • In a mini food processor, combine shallot, dried chili, garlic, cilantro, vinegar, oregano, and olive oil.
   • Blend until a smooth green sauce forms.
   • Adjust seasoning with salt and black pepper to taste.

3. Prepare Vegetables and Sausage

   3 min hands-on

   • Slice zucchini into thick diagonal pieces.
   • Cut chorizo into even slices.

4. Assemble the Traybake

   3 min hands-on

   • On a large roasting tray, combine potatoes, zucchini, and chorizo.
   • Drizzle with olive oil and season with salt and black pepper.
   • Toss to coat evenly and spread in a single layer.

5. Roast the Traybake

   2 min hands-on20 min waiting

   • Place the tray in the preheated oven and roast for 20 minutes.
   • Stir halfway through to ensure even browning.

6. Add the Spinach

   2 min hands-on

   • Remove the tray from the oven after 20 minutes.
   • Scatter spinach leaves over the hot traybake.

7. Finish with Chimichurri

   2 min hands-on

   • Drizzle chimichurri sauce generously over the traybake.
   • Serve directly from the tray.
   • Cooking tips:
   • For extra crunch, allow the potatoes to dry thoroughly after draining before roasting.
   • Reduce the amount of dried chili or remove seeds for a milder spice level.
   • Garnish with fresh cilantro or chili flakes for added flavor.
   • Serve with crusty bread to soak up the chimichurri sauce.