Double Barramundi & Honey Root Veggie Toss
with Garlic Yoghurt
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 sachet
Mediterranean Spice Blend
560 g
Barramundi
1
Beetroot
1 packet
Baby Spinach Leaves
1
Garlic
1
Cauliflower
1 packet
Greek-Style Yoghurt
(Contains: Milk;)
1
Red Onion
1
Potato
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 salt and pepper, and gently turn to coat. • Bake until barramundi is just cooked through, 8-12 minutes. TIP: Divide barramundi over two lined oven trays if your tray is getting crowded.
• 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!
