• Preheat oven to 220°C/200°C fan-forced.
• Cut potato into bite-sized chunks. Cut cauliflower into small florets. 
• Cut beetroot into small chunks. Cut red onion into thick wedges.
• Place veggies on a lined oven tray. Drizzle with olive oil, sprinkle over Mediterranean seasoning and season with salt and 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.  

• While veggies are 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. 

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

TIP: White fish is cooked through when the centre turns from translucent to white.

TIP: Divide barramundi over two lined oven trays if your tray is getting crowded.

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