Barramundi & Honey Root Veggie Toss
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Barramundi & Honey Root Veggie Toss

Barramundi & Honey Root Veggie Toss

with Garlic Yoghurt

Be transported to a Mediterranean oasis with the tenderness of barramundi and sweetness of honey roast veggies. Tangy, garlicky yoghurt serves as the perfect accompaniment to this colourful dish.

This recipe is under 550kcal per serving and under 40g carbohydrates per serving.

Tags:
Over 30g protein
Calorie Smart
Under 40g carbs
Quick Prep
Climate Superstar
Allergens:
Fish
Milk

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time35 minutes
Cooking Time15 minutes
DifficultyEasy

Ingredients

Serving amount

1

potato

1

carrot

1

beetroot

1

red onion

1 sachet

mediterranean seasoning

1 packet

barramundi

(Contains Fish; May be present: Crustacean, Mollusc. )

1 clove

garlic

1 packet

Greek-style yoghurt

(Contains Milk;)

1 packet

Baby Spinach Leaves

pinch

chilli flakes

Not included in your delivery

olive oil

¼ tsp

salt

½ tbs

honey

drizzle

vinegar (balsamic or white wine)

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Nutritional Values

Energy (kJ)1719 kJ
Calories411 kcal
Fat13.4 g
of which saturates4.3 g
Carbohydrate37.6 g
of which sugars26.2 g
Dietary Fibre11.7 g
Protein34.5 g
Sodium1218 mg
The average adult daily energy intake is 8700 kJ

Utensils

Baking Paper
Baking Tray
Large Frying Pan

Instructions

1
1

• Preheat oven to 220°C/200°C fan-forced. Cut potato and carrot into bite-sized chunks. Cut beetroot into small chunks. Cut red onion into thick wedges. • Place veggies on a lined oven tray. Drizzle with olive oil, sprinkle over Mediterranean seasoning and season with pepper. Toss to coat. • Roast until tender, 25-30 minutes. Allow to cool slightly.

2
2

• When veggies have 10 minutes remaining, place barramundi on a second lined oven tray. Drizzle with olive oil, season with the salt and pepper, and gently turn to coat. • Bake until barramundi is just cooked through, 8-12 minutes.

3
3

• While barramundi is baking, finely chop garlic. • In a small microwave-safe bowl, combine garlic and a drizzle of olive oil. Season with salt and pepper. Microwave in 30 second bursts, until fragrant. • Add Greek-style yoghurt and stir to combine.

4
4

• Once veggies have slightly cooled, to tray, add baby spinach leaves, the honey and a drizzle of vinegar. Gently toss to combine. • Divide honey root veggie toss between plates. Top with barramundi and garlic yoghurt. Sprinkle with a pinch of chilli flakes (if using). Enjoy!