Miso-Glazed Barramundi & Green Bean Salad
with Pea Pods & Japanese Dressing
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
1 packet
Mixed Salad Leaves
280 g
Barramundi
(Contains: Fish; May be present: Crustaceans, Molluscs.)
1 packet
Miso Paste
(Contains: Gluten, Soy, Wheat;)
1 packet
Green Beans
1 packet
Japanese Dressing
(Contains: Soy, Sesame;)
1 packet
Pea Pods
Cooking Steps
• Trim pea pods and halve lengthways. Trim and halve green beans. • In a small bowl, combine miso paste, the honey, soy sauce and a splash of water.
• Season beef rump with salt and pepper. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • When oil is hot, cook the beef for 3-4 minutes each side for medium-rare, or until cooked to your liking. • Remove pan from heat, add miso-honey mixture, turning beef to coat, until thickened and slightly sticky. • Transfer to a plate to rest.
• While beef is resting, wash out frying pan and return to medium-high heat with a drizzle of olive oil. • Cook green beans, tossing regularly, until tender, 4-5 minutes. • Transfer to a large bowl, season to taste and allow to cool slightly.
• To the bowl with cooled green beans, add mixed salad leaves, pea pods and Japanese style dressing. Toss to coat. Season to taste. • Slice beef. • Divide miso-glazed beef rump and green bean salad between plates. Spoon over any beef resting juices. Enjoy!
