Double Barramundi & Honey Root Veggie Toss

Name: Double Barramundi & Honey Root Veggie Toss with Garlic Yoghurt
Total time: 35 min
Yield: 2
Cuisine: Mediterranean
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; 1 Red Onion; 1 Potato; 1 drizzle olive oil; ½ tbs honey; 1 drizzle vinegar (balsamic or white wine) (pantry); ¼ tsp salt

with Garlic Yoghurt

Up to 180$ + Free Treats / Extras for Life

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.

Tags:

Dietitian approved

•Mediterranean

Allergens:

Fish

•Milk

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.

Preparation Time35 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

1 sachet

Mediterranean Spice Blend

560 g

Barramundi

(Contains: Fish; May be present: Crustaceans, Molluscs.)

Beetroot

1 packet

Baby Spinach Leaves

Garlic

Cauliflower

1 packet

Greek-Style Yoghurt

(Contains: Milk;)

Red Onion

Potato

Not included in your delivery

1 drizzle

olive oil

½ tbs

honey

1 drizzle

vinegar (balsamic or white wine) (pantry)

¼ tsp

salt

Nutritional Values

Calories570 kcal

Energy (kJ)2390 kJ

Fat21.5 g

of which saturates7.3 g

Carbohydrate33 g

of which sugars19.7 g

Dietary Fibre10.5 g

Protein61.6 g

Cholesterol0.1 mg

Sodium795 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Paper

Cooking Steps

• Preheat oven to 220°C/200°C fan-forced. Cut potato and carrot into bitesized 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 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. Sprinkle with a pinch of chilli flakes (if using). Enjoy!