• Preheat oven to 240°C/220°C fan-forced. Cut carrot into bite-sized chunks. Cut beetroot into 1cm chunks. • Place veggies on lined oven tray. Drizzle with olive oil and season with salt and pepper. • Toss to coat and roast until tender, 20-25 minutes. TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork.

• When veggies have 10 minutes remaining, half-fill a large saucepan with water, then bring to the boil over high heat. • Cook risoni in boiling water until ‘al dente’, 7-8 minutes. • Drain risoni, then return to saucepan. Add the salt and a drizzle of olive oil, stirring to coat.

• Meanwhile, pat barramundi dry with paper towel. TIP: Patting the skin dry helps it crisp up in the pan!

• In a large frying pan, heat a drizzle of olive oilover medium-high heat. • When oil is hot, cook barramundi, skin-side down first, until just cooked through, 5-6 minutes each side (depending on thickness). • In the last minute of cook time, sprinkle Mediterranean seasoning (see ingredients) over barramundi, turning to coat. TIP: The spice blend will char slightly in the pan, this adds to the flavour!

• To pan with risoni, add roasted veggies, baby spinach leaves and mustard cider dressing. • Toss to combine and season to taste

• Divide roast veggie risoni between plates. • Top with Mediterranean barramundi. • Drizzle over creamy pesto dressing. Crumble over fetta cubes to serve. Enjoy!