Luxe Barramundi & Bacon-Crouton Salad
with Charred Zucchini & Asparagus- 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! *Due to local availability, the ingredients you receive may be a little different to what's pictured. It'll be just as delicious, just follow your recipe card!*
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
90 g
Diced Bacon
(May be present: Milk, Soy.)
2
Zucchini
1 packet
Rosemary
1
Lime
1
Asparagus
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 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 zucchini, asparagus
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, zucchini and
asparagus until golden, 3-5 minutes each side.
Transfer veggies 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 diced bacon, breaking up with a spoon, until
golden, 4-6 minutes. Transfer to a large bowl.
No BBQ? Return a large frying pan to medium-high heat
with a drizzle of olive oil. Cook diced bacon, breaking
up with a spoon, until golden, 4-6 minutes. Transfer to a
large bowl.
• Grill barramundi on BBQ, 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 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 heatproof bowl, add rosemary, the butter
and a generous squeeze of lime juice. Microwave in
10 second bursts until melted and fragrant. Season
to taste.
• Sprinkle flaked almonds over charred veggies.
• Bring everything to the table.
• Serve barramundi with charred veggies,
bacon-crouton salad, Italian truffle mayonnaise
and any remaining lime wedges. Pour rosemary
butter over barramundi to serve. Enjoy!
