Easy Double Barramundi & Zesty Olive Grain Salad
with Garlic-Chilli Oil & Yoghurt
New flavour alert: Raise barramundi to the next level by adding a garlic-chilli oil to take things up a notch. To cool things down, this lemon-pepper grain salad is the perfect addition, especially when topped with Greek yoghurt.
We’ve replaced the couscous in this recipe with quinoa & millet blend due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
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
1
tomato
1 packet
baby spinach leaves
1 packet
kalamata olives
1 clove
garlic
½
lemon
pinch
chilli flakes
1 packet
quinoa & millet blend
(May be present: Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan, Walnut. )
1 sachet
lemon pepper seasoning
1 sachet
chicken-style stock powder
2 packet
barramundi
(Contains Fish;)
1 packet
Greek-style yoghurt
(Contains Milk;)
1 packet
parsley
Not included in your delivery
olive oil
drizzle
white wine vinegar
Nutritional Values
Utensils
Cooking Steps
• Roughly chop tomato, baby spinach leaves and kalamata olives. • Finely chop garlic. • Cut lemon into wedges. • In a medium heatproof bowl, add garlic, chilli flakes (if using), a drizzle of olive oil and a pinch of salt and pepper. • Microwave in 10 second bursts, until fragrant.
• Boil the kettle. Rinse quinoa & millet blend using a sieve. • Half-fill a medium saucepan with the boiling water. Add quinoa & millet blend and a pinch of salt. • Cook, uncovered, over high heat until tender, 12-15 minutes. Drain. • Return saucepan to medium-high heat with a drizzle of olive oil. • Return quinoa & millet blend to pan, add lemon pepper seasoning and chicken-style stock powder and cook until fragrant, 1 minute.
• Meanwhile, pat barramundi dry with a paper towel and season generously on both sides. • 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, 3-5 minutes each side (depending on thickness).
TIP: Patting the skin dry helps it crisp up in the pan! TIP: Cook barramundi in batches if your pan is getting crowded.
• To pan with quinoa & millet blend, add baby spinach leaves, tomato, a drizzle of olive oil and white wine vinegar. Toss to combine and season to taste. • Divide lemon pepper grain salad between bowls. For the adult's portion, add the chopped olives. • Top with barramundi. Leave the garlic-chilli oil out of the kid's portion, and drizzle garlic-chilli oil over the adult's portion. • Serve with the remaining Greek-style yoghurt and parsley.