Try this delicious barramundi and peach salad for a refreshing meal on a warm day. It can be enjoyed for lunch or dinner.
Serves44
Cook time10 mins10 minutes
Prep time10 mins10 minutes
Ingredients
2 tbs olive oil
4 (about 125g each) Coles Australian Barramundi Portions Skin On
120g pkt Coles Australian Baby Spinach & Rocket
600g cherry tomatoes, halved
1 avocado, stoned, peeled, sliced
2 yellow peaches, stoned, cut into thin wedges
400g can Edgell Black Beans, rinsed, drained
1/4 cup (60ml) red wine vinegar
1/4 cup (35g) chopped hazelnuts
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Heat a large non-stick frying pan over high heat. Drizzle half the oil over the barramundi. Cook for 4 mins each side or until golden brown and cooked through. Transfer to a plate and cover with foil to keep warm.
Step 2
Combine the spinach and rocket, tomato, avocado, peach and black beans in a bowl. Combine the vinegar and remaining oil in a screw-top jar and shake to combine. Pour half the dressing over the salad and toss to combine.
Step 3
Divide the salad and barramundi among serving plates. Drizzle with the remaining dressing and sprinkle with hazelnuts to serve.
Boost it: For added fibre and wholegrains, try serving this dish with rye or wholegrain bread. Go for 1 slice per person.
4 (about 125g each) Coles Australian Barramundi Portions Skin On
120g pkt Coles Australian Baby Spinach & Rocket
600g cherry tomatoes, halved
1 avocado, stoned, peeled, sliced
2 yellow peaches, stoned, cut into thin wedges
400g can Edgell Black Beans, rinsed, drained
1/4 cup (60ml) red wine vinegar
1/4 cup (35g) chopped hazelnuts
Description
Try this delicious barramundi and peach salad for a refreshing meal on a warm day. It can be enjoyed for lunch or dinner.
Method
Step 1
Heat a large non-stick frying pan over high heat. Drizzle half the oil over the barramundi. Cook for 4 mins each side or until golden brown and cooked through. Transfer to a plate and cover with foil to keep warm.
Step 2
Combine the spinach and rocket, tomato, avocado, peach and black beans in a bowl. Combine the vinegar and remaining oil in a screw-top jar and shake to combine. Pour half the dressing over the salad and toss to combine.
Step 3
Divide the salad and barramundi among serving plates. Drizzle with the remaining dressing and sprinkle with hazelnuts to serve.
Boost it: For added fibre and wholegrains, try serving this dish with rye or wholegrain bread. Go for 1 slice per person.
