Barramundi & Honey Roast 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 650kcal per serving and under 40g carbohydrates per serving.
The quantities provided above are averages only.
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.
Ingredients
1
Potato
1
Cauliflower
1
Beetroot
1
Red Onion
1
Mediterranean Spice Blend
1
Barramundi
(Contains Fish; May be present: Crustacean, Mollusc. )
1
Garlic
1
Greek-Style Yoghurt
(Contains Milk;)
1
Baby Spinach Leaves
Not included in your delivery
1
olive oil
salt
honey
Nutritional Values
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. Cut potato into bitesized chunks. Cut cauliflower into small florets. 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. Enjoy!