Aussie-Spiced Barramundi & Roast Veggie Salad
with Dill-Parsley Mayo
The key to making a killer salad? Having a mixture of flavours and textures, and plenty of hearty ingredients to ensure you feel satisfied. This one ticks all those boxes, delivering a nutritionally balanced meal that's also delicious.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1
carrot
1
capsicum
1
sweet potato
1
beetroot
1 packet
pepitas
(May be present: Milk, Peanuts, Sesame, Soy, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan, Walnut.)
½
lemon
1 packet
barramundi
(Contains: Fish;)
1 bag
spinach & rocket mix
1 packet
dill & parsley mayonnaise
(Contains: Eggs;)
1 sachet
Aussie spice blend
Not included in your delivery
1
olive oil
Utensils
Cooking Steps
Preheat the oven to 220°C/200°C fan-forced. Cut the carrot and capsicum into large chunks. Cut the sweet potato and beetroot into small cubes. Spread the prepped veggies over two lined oven trays. Drizzle with olive oil and season with salt and pepper. Toss to coat, then roast until tender, 25-30 minutes. Set aside to cool slightly.
While the veggies are roasting, slice the lemon into wedges.
In a medium bowl, combine the Aussie spice blend, a drizzle of olive oil and a pinch of pepper. Add the barramundi, turning to coat.
When the veggies have 10 minutes remaining, heat a drizzle of olive oil in a large frying pan over a medium-high heat. Cook the barramundi, skin-side down, until just cooked through, 4-5 minutes each side. Set aside.
TIP: The spice blend will char slightly in the pan, this adds to the flavour!
When the roast veggies have slightly cooled, add the spinach & rocket mix to the roast veggie tray. Gently toss to combine.
Divide the roast veggie salad between plates. Top with the Aussie barramundi. Drizzle over some of the dill parsley mayonnaise. Garnish with the pepitas. Serve with the lemon wedges and remaining mayo.
