Preparation time is 45minutes
Cook time is 10minutes
Total time is 55minutes
Serve is for 6 people
Difficulty level: 3 out of 4
13 Ingredients
Number of servings
6
- 1/3 cup currants
- 6 barramundi fillets, skin off
- 1/3 cup coriander, chopped
- 1/3 cup flat-leaf parsley, chopped
- 1 pomegranate, seeds removed
- 2 spring onions, sliced
- 420grams can lentils no added salt, drained
- 2tablespoons lemon juice
- 1 cup quinoa, cooked
- 1/4 cup olive oil
- 1/3 cup slivered almonds, toasted
- 1/3 cup pine nuts, toasted
- 1 cup long-grain brown rice, cooked
Nutrition per serving
2930kJ / 702Cal
2930 Kilojoules or 702 Calories
34% of daily energy intake*
Protein
13.6grams
Fat
21.8grams
Carbs
52.2grams
Sugars
12.6grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 3
Combine rice, quinoa and lentils in a large bowl. Add currants, herbs, spring onion and pomegranate seeds, if using. Whisk oil and lemon juice together. Add to rice mix and toss to combine. Set aside.
Step 2 of 3
Preheat barbecue plate on medium high. Brush barramundi fillets with extra oil and season with salt and pepper. Cook for 3 minutes each side or until just cooked through.
Step 3 of 3
Add nuts to salad and transfer to a platter. Top with fish and serve with slices of lemon.
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