• Preheat oven to 220°C/200°C fan-forced.
• Cut potato into bite-sized chunks. Cut cauliflower into small florets. Cut 
Brussels sprouts into halves lengthways. Cut red onion into thick wedges.
• Place veggies on a lined oven tray. Drizzle with olive oil, sprinkle over 
Mediterranean seasoning and season with pepper. Toss to coat.
• Roast until tender, 25-30 minutes. Allow to cool slightly. 

TIP: If your tray is crowded, divide the veggies between two trays. 

• When veggies have 10 minutes remaining, place barramundi on a second 
lined oven tray. Drizzle with olive oil, season with the salt and pepper, then 
gently turn to coat.
• Bake barramundi until just cooked through, 8-12 minutes. 

• While barramundi is baking, finely chop garlic.
• In a small microwave-safe bowl, combine garlic and a drizzle of olive oil. 
Season with salt and pepper. Microwave in 30 second bursts until fragrant.
• Add Greek-style yoghurt and stir to combine. 

• Once veggies have slightly cooled, to the tray, add baby spinach leaves, the 
honey and a drizzle of vinegar. Gently toss to combine.
• Divide honey roast veggie toss between plates.
• Top with baked barramundi and garlic yoghurt to serve. Enjoy!