Grilled Barramundi & Bacon Salad Feast
with Charred Asparagus & Zingy Ciabatta- Fish
- Eggs
- Almond
- Wheat
- Gluten
- Soy
- Milk
- May contain traces of allergens
- Crustaceans
- Molluscs
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Soy
- Walnut
- Eggs
- Sulphites
- Lupin
- Almond
Embrace the warmer days and nights and dine outdoors with this delicious number. Whip out the BBQ and get to grilling, loading up zucchini, asparagus, ciabatta, bacon and the star of the show, barramundi!
Ingredients
280 g
Barramundi
(Contains: Fish; May be present: Crustaceans, Molluscs.)
1 packet
Italian Truffle Mayonnaise
(Contains: Eggs;)
1 packet
Flaked Almonds
(Contains: Almond; May be present: Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut.)
1
Bake-At-Home Ciabatta
(Contains: Wheat, Gluten, Soy; May be present: Hazelnut, Milk, Sesame, Soy, Eggs, Sulphites, Lupin, Almond.)
1 packet
Snacking Tomatoes
1 packet
Baby Spinach Leaves
100 g
Bacon
2
Zucchini
1
Asparagus
1 packet
Rosemary
1
Lime
Not included in your delivery
1 drizzle
olive oil
1 drizzle
vinegar (balsamic or white wine) (pantry)
20 g
butter
(Contains: Milk;)
Utensils
Cooking Steps
• Preheat BBQ to high heat. Thinly slice zucchini into
strips lengthways. Trim ends of asparagus. Zest
lime to get a pinch, then slice into wedges. Pick and
finely chop rosemary.
• Thickly slice bake-at-home ciabatta. Brush each
side of ciabatta with olive oil and season to taste
with salt and pepper.
• In a medium bowl, combine asparagus, zucchini
and a drizzle of olive oil.
• In a second medium bowl, combine barramundi,
lime zest, a drizzle of olive oil and a pinch of salt
and pepper.
• When BBQ is hot, grill ciabatta, asparagus and
zucchini until golden, 3-5 minutes each side.
Transfer zucchini and asparagus to a bowl, season
to taste and cover to keep warm.
• Remove ciabatta from BBQ, then roughly chop.
No BBQ? In a large frying pan, heat a drizzle of olive oil
over medium-high heat. Cook zucchini and asparagus,
until tender, 3-5 minutes each side. Transfer to a bowl,
season and cover to keep warm. Toast ciabatta until
golden and warmed through. Roughly chop.
• Grill bacon until golden, 3-5 minutes each side.
Roughly chop, then transfer to a large bowl.
No BBQ? Return a large frying pan to medium-high
heat with a drizzle of olive oil. Cook bacon, turning
occasionally, until golden, 4-5 minutes. Roughly chop,
then transfer to a large bowl.
• Grill barramundi on BBQ hot plate, skin-side down
first, until charred and just cooked through,
5 minutes each side.
No BBQ? Wipe out frying pan and return turn to
medium-high heat with a drizzle of olive oil. When oil
is hot, cook barramundi, skin-side down first, until just
cooked through, 5-6 minutes each side (depending
on thickness).
• Meanwhile, halve snacking tomatoes.
• To the bowl with bacon, add snacking tomatoes,
baby spinach leaves, ciabatta and a drizzle of
vinegar and olive oil. Toss to combine. Season
to taste.
• In a small microwave-safe bowl, add rosemary,
the butter and a generous squeeze of lime juice.
Microwave in 10 second bursts until melted and
fragrant. Season to taste.
• Bring everything to the table.
• Serve grilled barramundi with charred zucchini and
asparagus, bacon crouton salad, Italian truffle
mayonnaise and any remaining lime wedges.
• Pour rosemary butter over barramundi. Sprinkle
flaked almonds over zucchini to serve. Enjoy!
