Ingredients Checklist
ROASTED SWEET POTATO SALAD
- 2 kg sweet potato, peeled and cut into large dice
- ¼ cup olive oil
- Sea salt flakes and cracked black pepper to taste
- ½ tsp dried chilli flakes (more if you like extra heat)
- 10 cloves garlic, peeled
- 1 Spanish onion, peeled and finely sliced
- 1 cup parsley leaves
- 250g dry roasted cashews
TRAY BAKED BARRAMUNDI
- 6 x 150g barramundi portions
- 2 tbsp olive oil
- Zest and juice of 1 lemon
Instructions
- Preheat oven to 180°C. Line a large baking tray with baking paper for the sweet potato and a smaller tray for the barramundi.
- Toss prepared sweet potato, olive oil, salt and pepper, chilli flakes and garlic together, spread over the prepared baking tray. Roast in preheated oven for 20 -25 minutes.
- Mix the olive oil, lemon zest and juice together. Sit barramundi portions on prepared tray, brush with oil and lemon mix. Season barramundi with salt. Bake, uncovered for 10 minutes.
- Remove sweet potato from the oven when slightly coloured and tender, allow to cool.
- Toss roasted sweet potato with the Spanish onion, parsley and roasted cashews
- Dress the salad with a generous drizzle of olive oil and a splash of balsamic vinegar to balance.
- Serve roasted barramundi portions garnished with lime zest and wedges beside prepared salad.
