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.
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.
1
potato
1
carrot
1
beetroot
1
red onion
1 sachet
mediterranean seasoning
1 packet
barramundi
(Contains Fish;)
1 clove
garlic
1 packet
Greek-style yoghurt
(Contains Milk;)
1 packet
Baby Spinach Leaves
pinch
chilli flakes
olive oil
¼ tsp
salt
½ tbs
honey
drizzle
vinegar (balsamic or white wine)
• 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.
• 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.
• 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.
• 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!