Grilled Barramundi & Bacon Salad Feast
with Charred Asparagus & Zingy Ciabatta
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!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
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;)
Cooking Steps
• Preheat BBQ to high heat. Thinly slice zucchini into strips lengthways. Trim ends of asparagus. Zest lime to get a pinch and 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 with salt and pepper. • In a medium bowl, combine asparagus, zucchini and a drizzle of olive oil. • In another 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 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 minutes each side (depending on thickness).
• Meanwhile, halve snacking tomatoes. • To bowl with bacon, add snacking tomatoes, baby spinach leaves, ciabatta and a drizzle of vinegar and olive oil. Toss to combine. Season. • In a small heatproof bowl, add rosemary, the butter and a generous squeeze of lime juice. Microwave in 10 second bursts until melted and fragrant. Season.
• 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. Enjoy!
