Zucchini & Chorizo Warm Salad

Ingredients (4 servings)

• 5 medium zucchini, sliced
• 1 pack plan*t chorizo, sliced
• 3 cups chopped silverbeet or kale
• 1/3 cup mixed seeds (pumpkin, sunflower, pine nuts)
• 2–3 tbsp olive oil
• Salt and pepper to taste
• 1/4 cup olives, chopped
• 2 tbsp capers
• 1 cup cherry tomatoes, halved

Instructions

1. Preheat oven to 200°C and line a tray.
2. Slice zucchini and spread on tray. Drizzle with olive oil, season with salt and pepper, and roast for 15 minutes.
3. Add chopped silverbeet/kale and mixed seeds to the tray. Toss lightly, add a little more oil if needed, and roast for another 15 minutes, stirring halfway.
4. While veg roasts, pan‑fry sliced chorizo until browned and slightly crispy.
5. Remove roasted vegetables and place into a large serving bowl. Add olives, capers, and cherry tomatoes.
6. Toss gently, then add the cooked chorizo and mix through before serving.