Easy Barramundi & Zesty Olive Grain Salad
with Garlic-Chilli Oil & Yoghurt- Fish
- Milk
- Milk
- Peanuts
- Sesame
- Soy
- May contain traces of allergens
- Almond
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pine Nut
- Pistachio
- Pecan
- Walnut
New flavour alert: Raise barramundi to the next level by adding a garlic-chilli oil to take things up a notch. To cool things down, this lemon-pepper grain salad is the perfect addition, especially when topped with Greek yoghurt. *This recipe is under 550kcal per serving.* *We’ve replaced the couscous in this recipe with quinoa & millet blend due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!*
Ingredients
1
tomato
1 packet
baby spinach leaves
1 packet
kalamata olives
1 clove
garlic
½
lemon
pinch
chilli flakes
1 packet
quinoa & millet blend
(May be present: Milk, Peanuts, Sesame, Soy, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan, Walnut.)
1 sachet
lemon pepper seasoning
1 sachet
chicken-style stock powder
1 packet
barramundi
(Contains: Fish;)
1 packet
Greek-style yoghurt
(Contains: Milk;)
1 packet
parsley
Not included in your delivery
olive oil
drizzle
white wine vinegar
Utensils
Cooking Steps
• Roughly chop tomato, baby spinach leaves and kalamata olives. • Finely chop garlic. • Cut lemon into wedges. • In a medium heatproof bowl, add garlic, chilli flakes (if using), a drizzle of olive oil and a pinch of salt and pepper. • Microwave in 10 second bursts, until fragrant.
• Boil the kettle. Rinse quinoa & millet blend using a sieve. • Half-fill a medium saucepan with the boiling water. Add quinoa & millet blend and a pinch of salt. • Cook, uncovered, over high heat until tender, 12-15 minutes. Drain. • Return saucepan to medium-high heat with a drizzle of olive oil. • Return quinoa & millet blend to pan, add lemon pepper seasoning and chicken-style stock powder and cook until fragrant, 1 minute.
• Meanwhile, pat barramundi dry with a paper towel and season generously on both sides. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • When oil is hot, cook barramundi, skin-side down first, until just cooked through, 3-5 minutes each side (depending on thickness).
TIP: Patting the skin dry helps it crisp up in the pan!
• Add tomato, spinach, olives and a drizzle of olive oil and white wine vinegar to the pan with quinoa & millet blend. Toss to combine and season to taste. • Divide lemon pepper grain salad between bowls. Top with barramundi. Drizzle over garlic-chilli oil. • Dollop over Greek-style yoghurt, tear over parsley and sprinkle over any remaining chilli flakes (if using). Serve with any remaining lemon wedges. Enjoy!
