Silverbeet, lentil and fetta salad with barramundi

Pan fry barramundi and serve on a salad of silverbeet, lentils, fetta and toasted walnuts for a tasty and easy weeknight meal that is ready in just 20 minutes.

Serves

4

Prep

0m

Cooking

20m

Ingredients

  • 4 Coles Australian Ocean Barramundi Fillets
  • 1 tbs coarsely chopped dill
  • 1 tsp fennel seeds
  • ¼ cup (60ml) olive oil
  • 2 lemons, zested, juiced
  • 1 bunch silverbeet, leaves trimmed, finely shredded
  • 250g cooked baby beetroot, cut into quarters
  • 400g can lentils, rinsed, drained
  • 1 red onion, thinly sliced
  • 100g fetta, crumbled
  • ⅓ cup (35g) walnuts, toasted, coarsely chopped

Method

STEP 1

Place the barramundi, dill, fennel seeds, half the oil, half the lemon juice and half the lemon zest in a large bowl. Season. Toss to combine.

STEP 2

Combine the silverbeet, beetroot, lentils, onion, fetta, walnut and remaining lemon zest in a large bowl. Drizzle with the remaining oil and remaining lemon juice. Season. Gently toss to combine.

STEP 3

Heat a large frying pan over medium-high heat. Add the barramundi and cook for 2-3 mins each side or until golden brown and the flesh flakes easily when gently tested with a fork. Transfer to a plate.

STEP 4

Divide the silverbeet mixture and barramundi among serving plates.

Dietary Information

Low GI
Yeast-free

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