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 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
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.
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.
