Easter barramundi and pumpkin salad

No matter whether you have always loved to prepare or else you have selected it up as a hobby throughout quarantine, we would see a guess that you're on the lookout for new recipes to tryout. After all, getting creative at your kitchen can be a wonderful and rewarding means to spend your time.

We've gathered most of the very most adored , highest ranked Easter barramundi and pumpkin salad in our site. It is the very best of the best!

We have rounded up the best recipes . They're our loved, commented and rated 5star recipes out of our big neighborhood, all in 1 place. The programs, mains, desserts and much even are guaranteed delicious!

How to make Easter barramundi and pumpkin salad

  • Yield : 4
  • Prep Time : 0:15
  • Cook Time : 0:35
  • Total Time : 0:50

Ingredients

  • 600g pumpkin, peeled, chopped into 2cm pieces
  • 400g can chickpeas, drained, rinsed
  • 2 teaspoons mild paprika
  • 1/3 cup extra virgin olive oil
  • 1 bunch baby beetroot, trimmed
  • 2 teaspoons lemon pepper
  • 500g skinless boneless barramundi fillets, cut into 10cm lengths
  • 140g bag chopped kale
  • 1/4 cup lemon juice
  • 1 teaspoon wholegrain mustard
  • 2 tablespoons pepitas, toasted
  • 80g goat’s cheese, crumbled

Method

  • Step 1 Preheat oven to 220C/200C fan-forced. Line a two baking trays with baking paper
  • Step 2 Combine pumpkin, chickpeas, paprika and 1 tablespoon oil in a large bowl. Season with salt and pepper. Place on one prepared tray in a single layer. Brush beetroot with 1 tablespoon of the remaining oil. Wrap beetroot individually in foil to enclose. Place on remaining tray. Roast for 30 to 35 minutes or until pumpkin and beetroot are tender.
  • Step 3 Meanwhile, combine 1 tablespoon of the remaining oil and lemon pepper in a medium bowl. Add fish. Turn to coat. Heat a large frying pan over medium-high heat. Cook fish for 3 minutes each side or until golden and cooked through. Rest, covered, for 5 minutes. Flake into large pieces.
  • Step 4 Place kale in a colander. Pour over a kettle of boiling water. Rinse under cold water. Drain.
  • Step 5 Peel beetroot. Halve lengthways. Whisk remaining oil, lemon juice and mustard in a bowl. Place kale on a large serving platter. Top with beetroot, pumpkin, chickpeas and fish. Drizzle with dressing. Serve sprinkled with pepitas and goat’s cheese.

© Copyright 2020 Get Recipe Book - All Rights Reserved