Barramundi & Honey Root Veggie Toss

Name: Barramundi & Honey Root Veggie Toss with Garlic Yoghurt
Total time: 35 min
Yield: 2
Cuisine: Mediterranean
Ingredients: olive oil; 1 potato; 1 carrot; 1 beetroot; 1 red onion; 1 sachet mediterranean seasoning; 1 packet barramundi; ¼ tsp salt; 1 clove garlic; 1 packet Greek-style yoghurt; 1 packet Baby Spinach Leaves; ½ tbs honey; drizzle vinegar (balsamic or white wine); pinch chilli flakes

with Garlic Yoghurt

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Calories

:

411 kcal

Protein

:

34.5g protein

Preparation Time

:

35 minutes

Difficulty

:

Easy

Calorie Smart

Under 40g carbs

Climate Superstar

Allergens:

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 550kcal per serving and under 40g carbohydrates per serving.*

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.

Ingredients

Serving amount

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

Not included in your delivery

olive oil

¼ tsp

salt

½ tbs

honey

drizzle

vinegar (balsamic or white wine)

Nutritional Values

Energy (kJ)1719 kJ

Calories411 kcal

Fat13.4 g

of which saturates4.3 g

Carbohydrate37.6 g

of which sugars26.2 g

Dietary Fibre11.7 g

Protein34.5 g

Sodium1218 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Paper

•Baking Tray

•Large Frying Pan

Cooking Steps

PDF

1

• 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.

2

• 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.

3

• 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.

4

• 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!