Wild Caught Barramundi, Pumpkin and Feta Salad

Ingredients: 

• 320g Our Cow Wild Caught Barramundi Fillets
• ½ a butternut pumpkin, cubed
• 1 can (420g) chickpeas, rinsed and drained 
• Olive oil
• Salt 
• 1 large handful of rocket 
• 200g whole fresh beetroot, chopped 
• 100g feta, crumbled

Dressing: 

• 2 tbsp olive oil
• ½ tbsp honey 
• ½ tbsp garlic paste 
• ½ tbsp seeded mustard 
• Juice of half a lemon 
• Salt 

Cooking instructions:

1. Preheat oven to 200°C and line 2 baking trays
2. To one tray, add the diced pumpkin. Drizzle with olive oil and add salt. Use your hands to ensure all the pumpkin is coated, then bake for 35 minutes or until cooked and golden.
3. To the other tray, add the chickpeas and drizzle with olive oil, and season with salt. Mix and bake for 20 minutes or until golden and crispy. 
4. Once the pumpkin and chickpeas are almost cooked, heat a frying pan over medium heat and add a drizzle of olive oil. Pat the Our Cow Wild Caught Barramundi Fillets dry with a paper towel, then season with salt and pepper. Place skin-side down and cook for 3-5 minutes, or until the skin is crispy. Flip and cook for another 3 minutes or until cooked through. 
5. In a small bowl, combine all ingredients for the dressing. 
6. Chop up the barramundi and add to a large salad bowl with the rocket, pumpkin, chickpeas, beetroot, and feta.
7. Add the dressing and toss to mix.
8. Enjoy!