Silverbeet, lentil and fetta salad with barramundi

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How to make Silverbeet, lentil and fetta salad with barramundi

  • Yield : 4
  • Prep Time : 0:10
  • Cook Time : 0:10
  • Total Time : 0:20

Ingredients

  • 4 Coles Australian Ocean Barramundi Fillets
  • 1 tbs coarsely chopped dill
  • 1 tsp fennel seeds
  • 1/4 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
  • 1/3 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.

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