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Home  >  Inspire & Create  >  Summer Recipes  >  Silverbeet, Lentil & Fetta Salad with Barramundi


RECIPE

Silverbeet, Lentil & Fetta Salad with Barramundi

Prep

-


Cooking

20 mins


Difficulty

Easy


Serves

4

Inspired by MKR logo Silverbeet, Lentil & Fetta Salad with Barramundi

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

  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.
  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.
  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.
  4. Divide the silverbeet mixture and barramundi among serving plates.

NUTRITION INFORMATION (per serve)
Energy 2259kJ/Cals 540 Protein 41g Fat 29g Sat Fat 7g Sodium 637mg Carb 24g Sugar 10g Dietary Fibre 10g