with Garlic Yoghurt
Be transported to a Mediterranean oasis with the tenderness of barramundi and sweetness of honey roast veggies. Tangy, garlicky yoghurt serves as the perfect accompaniment to this colourful dish. *We’ve replaced the potato in this recipe with sweet potato due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!* *This recipe is under 650kcal per serving and under 40g carbohydrates per serving.*
Allergens
Utensils
Tags
Barramundi
560 g
Red Onion
1
Baby spinach leaves
1 packet
Garlic
1
Greek-Style Yoghurt
1 packet
Potato
1
Cauliflower
1
Mediterranean Spice Blend
1 sachet
Beetroot
1
• Preheat oven to 220°C/200°C fan-forced. Cut potato into bite-sized chunks. Cut cauliflower into small florets. Cut beetroot into small chunks. Cut red onion into thick wedges. • Place veggies on a lined oven tray. Drizzle with olive oil, sprinkle over Mediterranean seasoning and season with pepper. Toss to coat. • Roast until tender, 25-30 minutes. Allow to cool slightly.
• When veggies have 10 minutes remaining, place barramundi on a second lined oven tray. Drizzle with olive oil, season with salt and pepper, and gently turn to coat. • Bake until barramundi is just cooked through, 8-12 minutes. TIP: Divide barramundi over two lined oven trays if your tray is getting crowded.
• While barramundi is baking, finely chop garlic. • In a small microwave-safe bowl, combine garlic and a drizzle of olive oil. Season with salt and pepper. Microwave in 30 second bursts, until fragrant. • Add Greek-style yoghurt and stir to combine.
• Once veggies have slightly cooled, to tray, add baby spinach leaves, the honey and a drizzle of vinegar. Gently toss to combine. • Divide honey root veggie toss between plates. Top with barramundi and garlic yoghurt. Enjoy!
2340
kJ
Energy (kJ)
559
kcal
Calories
21.8
g
Fat
7.3
g
of which saturates
29.5
g
Carbohydrate
19
g
of which sugars
9.8
g
Dietary Fibre
61.8
g
Protein
0.1
mg
Cholesterol
801
mg
Sodium
