Barramundi & Sweet Potato Super Bowl
with Pickled Cucumber, Fetta & Everything Garnish
This dish is a true feast for champions! Dive into this vibrant bowl packed with seared barramundi, a crisp salad, tender sweet potato chunks, pickled cucumber and a sublime ranch dressing. You'll be racing to devour this meal in no time!
This recipe is under 650kcal per serving.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
2
Sweet Potato
1
Cucumber
1
Tomato
1
Red Onion
1 sachet
Savoury Seasoning
1 packet
barramundi
(Contains Fish;)
1 packet
mixed salad leaves
1 sachet
everything garnish
(Contains Sesame; May be present: Gluten, Wheat, Milk, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut, Peanut, Soy. )
1 packet
Fetta Cubes
(Contains Milk;)
1 packet
ranch dressing
(Contains Egg, Milk;)
Not included in your delivery
olive oil
¼ cup
white wine vinegar
drizzle
vinegar (balsamic or white wine)
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut sweet potato into bite-sized chunks. • Thinly slice cucumber into rounds. • Roughly chop tomato. • Finely chop red onion.
TIP: Slicing the cucumber very thinly helps it pickle faster!
• Place sweet potato and onion on a lined oven tray. Sprinkle with savoury seasoning, drizzle with olive oil, season with salt and toss to coat. • Roast until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide the veggies between two trays.
• Meanwhile, in a medium bowl, combine the white wine vinegar and a good pinch of sugar and salt. • Add cucumber to pickling liquid. Add enough water to just cover cucumber. Set aside.
• When sweet potato has 5 minutes remaining, in a large frying pan, heat a drizzle of olive oil over medium-high heat. • When oil is hot, cook barramundi, skin-side down first, until just cooked through, 5-6 minutes each side (depending on thickness).
• In a second medium bowl, combine tomato, mixed salad leaves and a drizzle of vinegar and olive oil. Season to taste with salt and pepper.
• Drain cucumber. • Divide sweet potato, onion, mixed salad and pickled cucumber between bowls. • Top with barramundi and a sprinkle of everything garnish. • Crumble over fetta cubes. • Drizzle over ranch dressing to serve. Enjoy!