Easy Barramundi & Zesty Olive Grain Salad

Name: Easy Barramundi & Zesty Olive Grain Salad with Garlic-Chilli Oil & Yoghurt
Total time: 25 min
Yield: 2
Cuisine: Mediterranean
Ingredients: olive oil; 1 tomato; 1 packet baby spinach leaves; 1 packet kalamata olives; 1 clove garlic; ½ lemon; pinch chilli flakes; 1 packet quinoa & millet blend; 1 sachet lemon pepper seasoning; 1 sachet chicken-style stock powder; 1 packet barramundi; drizzle white wine vinegar; 1 packet Greek-style yoghurt; 1 packet parsley

with Garlic-Chilli Oil & Yoghurt

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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!

Tags:

Over 30g protein

•Climate Superstar

•Calorie Smart

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 Time25 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

tomato

1 packet

baby spinach leaves

1 packet

kalamata olives

1 clove

garlic

lemon

pinch

chilli flakes

1 packet

quinoa & millet blend

1 sachet

lemon pepper seasoning

1 sachet

chicken-style stock powder

1 packet

barramundi

1 packet

Greek-style yoghurt

1 packet

parsley

Not included in your delivery

olive oil

drizzle

white wine vinegar

Nutritional Values

Energy (kJ)2063 kJ

Calories493 kcal

Fat18.5 g

of which saturates5 g

Carbohydrate43.7 g

of which sugars8.4 g

Dietary Fibre5.5 g

Protein35.2 g

Sodium1198 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Saucepan

•Lid

•Large Frying Pan

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!