Barramundi and peach salad

Try this delicious barramundi and peach salad for a refreshing meal on a warm day. It can be enjoyed for lunch or dinner.

4

10m

10m

Ingredients

  • 2 tbs olive oil
  • 4 (about 125g each) Coles Australian Ocean Barramundi Portions
  • 120g pkt Coles Australian Baby Spinach & Rocket
  • 600g cherry tomatoes, halved
  • 1 medium avocado, stoned, peeled, sliced
  • 2 medium 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

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.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.