Image by Guy Bailey & Vanessa Levis
Ingredients (11)
- 700g sebago potatoes, cut into 4cm pieces
- 2 tsp roughly chopped fresh rosemary leaves
- 1 tbsp 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
- 1/2 cup mixed olives
- 50g baby rocket
- Lemon wedges, to serve
Method
- Step 1 Preheat oven to 220C/200C fan-forced. Line a large baking tray with baking paper.
- Step 2 Place potato on prepared tray. Sprinkle with rosemary and drizzle with oil. Season with salt and pepper. Roast for 30 minutes.
- Step 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.
- Step 4 Remove from oven. Add rocket. Toss to combine. Serve immediately with lemon wedges.