Nourishing greens and the buttery texture of barramundi make this salad a flavour-filled hit.
Toasted slivered almonds
Raw, peeled fine sliced beetroot
Roasted capsicum strips, no skin
Roasted sweet potato
Barramundi fillet, no skin
Lemon zest and juice
1. Combine all salad ingredients and mix well.
2. Seal barramundi fillet in a hot non-stick pan, finish with lemon juice and zest and bake in 180 degree oven for 12-15 minutes until cooked and flaky.
3. Once the barramundi has cooled slightly flake it over the top of the mixed salad.
4. Add your favourite dressing and enjoy.
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