Silverbeet Lentil And Fetta Salad With Barramundi Recipe

Cooking Directions

• STEP 1.Preheat the grill to medium-high heat.
• STEP 2.Season the barramundi fillets with salt, pepper, and lemon juice. Grill for 3-4 minutes on each side or until cooked through.
• STEP 3.In a large bowl, combine the cooked lentils, silverbeet leaves, cherry tomatoes, red onion, and crumbled feta cheese.
• STEP 4.In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey, salt, and pepper to make the dressing.
• STEP 5.Pour the dressing over the salad and toss to combine.
• STEP 6.Divide the salad among plates and top each serving with a grilled barramundi fillet.
• STEP 7.Serve the silverbeet lentil and fetta salad with barramundi as a healthy and delicious main course.

Storage and Serving

• This salad is best served fresh and immediately after assembling.
• If you have leftovers, you can store them in an airtight container in the refrigerator for up to 2 days.
• To reheat the barramundi fillets, place them in a preheated oven at 180��C (350��F) for about 5 minutes or until heated through.