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Marjoram - Roasted Courgettes, Asparagus and Red Onions with Crispy Chorizo and Pine nuts

Serves 4, Prep: 20 minutes



Ingredients: 1 red onion (cut into wedges), 2 bunches asparagus (ends trimmed), 3 courgettes (thinly sliced on the diagonal), 3-4 Tbsp marjoram sprigs, 1 tsp sea salt, 1-2 Tbsp extra virgin olive oil, 100g chorizo (sliced), 2 Tbsp toasted pine nuts, zest of 1 lemon, freshly ground black pepper.

Method: Preheat the oven to 200C. Place the onion, asparagus and courgettes in a large bowl. Add the olive oil, marjoram, sea salt and pepper and toss to combine. Place into a large roasting dish and cook in the preheated oven for 20 minutes, until the vegetables are tender. Turn occasionally. Meanwhile, heat the extra olive oil in a small frying pan over medium heat. Add the chorizo and cook for 3 to 4 minutes or until it is crispy and golden. Place the cooked vegetables onto a serving platter. Top with the crispy chorizo, pine nuts, lemon zest and extra marjoram.



 

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