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Cooking with Sprout

Cooking with Sprout

If you are entertaining for friends or family, we have the perfect recipe for you – thanks to Sprout Cooking! Enjoy this Sumac Barramundi with a fresh eggplant and pomegranate salad with in season ingredients found at The Village Market.

Sumac Barramundi with eggplant and pomegranate salad

Ingredients:  (Serves 4)

4x 120g barramundi fillets, skinless from Angelakis Bros.

1 tablespoon olive oil

pinch of salt

1 tablespoon sumac

½ cup Greek yoghurt

Salad:

1 eggplant, cut into bite sized pieces from Tony and Marks

1 tablespoon olive oil, plus 1 tablespoon extra

¼ cup balsamic vinegar

1 tablespoon honey

1 pomegranate from Tony and Marks

2 cups rocket from Tony and Marks

2 zucchini, shaved into strips with a vegetable peeler from Tony and Marks

2 tablespoons roasted pistachio nuts, roughly chopped from Charlesworth Nuts

1 lemon, juiced from Tony and Marks

Method:

  1. Preheat oven to 200°C (fan-forced). Place eggplant on a lined baking tray and sprinkle over one tablespoon oil and a pinch of salt. Bake for 20-25 minutes or until golden and tender. Combine the balsamic vinegar and honey in a small bowl and pour over eggplant. Return to oven and cook for a further 5 minutes or until sticky and caramalised. Set aside to cool slightly.
  2. Turn oven temperature down to 180°C. Place barramundi on a lined baking tray, drizzle over olive oil and season with a pinch of salt. Bake Barramundi for 10-12 minutes or until just cooked through. Sprinkle sumac over cooked Barramundi.
  3. Cut the pomegranate in half. Hold the pomegranate cut side down over a large bowl and use a wooden spoon to repeatedly tap the pomegranate until all the seeds fall out. Combine with the rocket, zucchini strips, pistachios, eggplant, remaining one tablespoon oil and lemon juice.
  4. Divide yoghurt and salad between four serving plates, then top with sumac Barramundi.

Enjoy!

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