Barramundi & Honey Roast Veggie Toss
with Garlic Yoghurt- Fish
- Milk
- May contain traces of allergens
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.*
Ingredients
1
potato
1 portion
cauliflower
1
beetroot
1
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
Not included in your delivery
olive oil
½ tbs
honey
drizzle
vinegar (balsamic or white wine)
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Cut potato into bite-sized chunks. Cut cauliflower into small florets. Cut beetroot into small chunks. Cut 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.
TIP: If your tray is crowded, divide the veggies between two trays.
• When veggies have 10 minutes remaining, place barramundi on a second lined oven tray. Drizzle with olive oil, season with the salt and pepper, then gently turn to coat. • Bake barramundi until 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 the tray, add baby spinach leaves, the honey and a drizzle of vinegar. Gently toss to combine. • Divide honey roast veggie toss between plates. • Top with barramundi and garlic yoghurt to serve. Enjoy!
