Easy Double Barramundi & Zesty Olive Grain Salad
with Garlic-Chilli Oil & Yoghurt
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.
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!
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.
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, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan, Walnut. )
1 sachet
lemon pepper seasoning
1 sachet
chicken-style stock powder
2 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
Nutritional Values
Utensils
Instructions
• 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! TIP: Cook barramundi in batches if your pan is getting crowded.
• To pan with quinoa & millet blend, add baby spinach leaves, tomato, a drizzle of olive oil and white wine vinegar. Toss to combine and season to taste. • Divide lemon pepper grain salad between bowls. For the adult's portion, add the chopped olives. • Top with barramundi. Leave the garlic-chilli oil out of the kid's portion, and drizzle garlic-chilli oil over the adult's portion. • Serve with the remaining Greek-style yoghurt and parsley.