with Brussels Sprouts & 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. *Due to recent weather, you may see a few more potatoes in your meal kit this week! Sizes are a bit smaller right now, so our team picks enough to match your recipe. Big or small, you’ll always have the right amount for dinner.* *This recipe is under 650kcal per serving and under 40g carbohydrates per serving.*
Allergens
Utensils
Tags
Red Onion
1
Barramundi
280 g
Baby spinach leaves
1 packet
Garlic
1
Beetroot
1
Greek-Style Yoghurt
1 packet
Potato
1
Brussels Sprout
1
Cauliflower
1
Mediterranean Spice Blend
1 sachet
Olive oil
1 drizzle
Honey
0.5 tbs
Vinegar
1 drizzle
• 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. Halve Brussels sprouts.
• 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.
TIP: If your tray is crowded, divide the veggies between two trays.
• When veggies have 10 minutes remaining, place barramundi on a second lined oven tray. Drizzle with olive oil, season with the salt and pepper, then gently turn to coat.
• Bake barramundi until just cooked through, 8-12 minutes.
• While barramundi is baking, finely chop garlic.
• In a small microwave-safe bowl, combine garlic and a drizzle of olive oil. Season to taste. Microwave in 30 second bursts until fragrant.
• Add Greek-style yoghurt and stir to combine.
• Once veggies have slightly cooled, to the tray, add baby spinach leaves, the honey and a drizzle of vinegar. Gently toss to combine.
• Divide honey roast veggie toss between plates.
• Top with baked barramundi and garlic yoghurt to serve. Enjoy!
1890
kJ
Energy (kJ)
452
kcal
Calories
16.9
g
Fat
5
g
of which saturates
36.7
g
Carbohydrate
26
g
of which sugars
13.1
g
Dietary Fibre
38.9
g
Protein
0
mg
Cholesterol
760
mg
Sodium
