• Roughly chop tomato, baby spinach leaves and kalamata olives. • Finely chop garlic. • Cut lemon into wedges. • In a medium heatproof bowl, add garlic, chilli flakes (if using), a drizzle of olive oil and a pinch of salt and pepper. • Microwave in 10 second bursts, until fragrant.

• Boil the kettle. Rinse quinoa & millet blend using a sieve. • Half-fill a medium saucepan with the boiling water. Add quinoa & millet blend and a pinch of salt. • Cook, uncovered, over high heat until tender, 12-15 minutes. Drain. • Return saucepan to medium-high heat with a drizzle of olive oil. • Return quinoa & millet blend to pan, add lemon pepper seasoning and chicken-style stock powder and cook until fragrant, 1 minute.

• Meanwhile, pat barramundi dry with a paper towel and season generously on both sides. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • When oil is hot, cook barramundi, skin-side down first, until just cooked through, 3-5 minutes each side (depending on thickness). TIP: Patting the skin dry helps it crisp up in the pan! TIP: Cook barramundi in batches if your pan is getting crowded.

• To pan with quinoa & millet blend, add baby spinach leaves, tomato, a drizzle of olive oil and white wine vinegar. Toss to combine and season to taste. • Divide lemon pepper grain salad between bowls. For the adult's portion, add the chopped olives. • Top with barramundi. Leave the garlic-chilli oil out of the kid's portion, and drizzle garlic-chilli oil over the adult's portion. • Serve with the remaining Greek-style yoghurt and parsley.