Middle Eastern Humpty Doo Barramundi | Roasted Cauliflower Recipe

4 serves

10 mins

45 mins

MEDIUM

4 130g fillets Humpty Doo Barramundi, skin on

1 medium cauliflower

1 tbsp olive oil

1 tsp chilli flakes

1 tsp sumac

2 tins of chickpeas, drained and washed

2 tsp tahini

3 tbsp natural yogurt

1 tbsp lemon

250g green beans

Preheat oven to 200°C. Cut the head of one medium cauliflower into small florets. Place in a large bowl with 1 tbsp olive oil, 1 tsp chilli flakes and 1 tsp sumac. Toss to coat cauliflower. Place in a large ovenproof tray, cover with foil and roast for 20 mins. Remove foil, add 2 tins of drained, washed chickpeas and roast for another 15 mins.
Meanwhile place 2 tsp tahini, 3 tbsp natural yoghurt, 1 tbsp olive oil and 1 tbsp lemon in a small bowl and stir until combined. Blanche green beans in boiling water for 2 mins.
Divide cauliflower, chickpeas and green beans between 4 plates, drizzle with yoghurt tahini dressing.
Pat dry barramundi fillets and season. Heat a large frying pan at medium high heat. Drizzle olive oil. Once oil is hot place barramundi in pan skin side down, pressing with a spatula, for 1 minute. Cook for a further 6 mins until skin is golden brown. Turn and cook for 5 mins until cooked through.
Place barramundi on plates. Sprinkle with parsley and mint leaves, sliced red chilli, and chopped pistachio nuts. Serve with lemon wedges.

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