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Easter barramundi and pumpkin salad
Easter barramundi and pumpkin salad
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Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
50 minutes
Try a vibrant barramundi salad with roasted pumpkin, tangy goat cheese, and crispy chickpeas for a nutritious and flavorful meal!
Ingredients:
  • 600g pumpkin, peeled, chopped into 2cm pieces
  • 400g can chickpeas, drained, rinsed
  • 5.00 gm mild paprika
  • 75.08 gm extra virgin olive oil
  • 1 bunch baby beetroot, trimmed
  • 2 tsp lemon pepper
  • 500g skinless boneless barramundi fillets, cut into 10cm lengths
  • 140g bag chopped kale
  • 65.63 gm lemon juice
  • 5.90 gm wholegrain mustard
  • 40.00 ml pepitas, toasted
  • 80g goat’s cheese, crumbled
Instructions:
  • Preheat your oven to 220C (200C fan-forced) and line two baking trays with baking paper.
  • In a large bowl, mix pumpkin, chickpeas, paprika, and 1 tablespoon of oil. Season with salt and pepper. Spread mixture on one prepared tray in a single layer. Brush beetroot with the remaining 1 tablespoon of oil and wrap individually in foil. Place beetroot on the other tray. Roast for 30 to 35 minutes until pumpkin and beetroot are tender.
  • In a medium bowl, mix 1 tablespoon of the remaining oil with lemon pepper. Add fish and coat well. Heat a large frying pan over medium-high heat. Cook fish for 3 minutes on each side until golden and fully cooked. Cover and let it rest for 5 minutes before flaking into large pieces.
  • Prepare the kale by blanching it in boiling water, then immediately cooling it in cold water before draining.
  • Peel and halve beetroot. Whisk together oil, lemon juice, and mustard. Arrange kale on a platter. Top with beetroot, pumpkin, chickpeas, and fish. Drizzle with dressing. Garnish with pepitas and goat’s cheese before serving.

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