Dinner - Grilled Barramundi and Sweet Potato Salad

Dinner tonight.

I've based the sweet potato recipe on one that I found here on nine msn. I was looking for something low carb. Hate to be following a trendy diet, but anything's worth a shot within reason.

My version is a bit different.

Sticky Roasted Sweet Potato Salad (sounds nicer)
Serves 2 as a meal or 3~4 as side salad

2 small sweet potatoes peeled and chopped into chunks
Spray cooking oil
Sweet chilli sauce

Preheat hot oven (200C). Spread potato on a non-stick baking tray spray with oil and drizzle with sweet chilli oil. Bake for 40 minutes or so, checking and turning to make sure they don't burn too much.

Leave the potato to cool. While it's cooking put the rest of your salad together:

1 can chickpeas rinsed and drained
2 cups (approx) baby spinach leaves
handful of salad seeds

Dressing

200ml diet fruit flavoured yoghurt (I got the nectarine flavour)
handful of fresh coriander (cilantro?) chopped
1 tbsp lemon juice

I kept the dressing separate to the salad til the end and drizzled it over the salad and fish before serving.


Fish

2 pieces white fish with skin on (I used Barramundi)
olive oil
handful of coriander and thai basil chopped
sea salt and fresh pepper

Rub the oil into the skin and then rub in the herbs. Crack the salt and pepper over the skin too.

Grill fish skin side first until crispy looking, then turn for just a few minutes to finish cooking the fish. It's done when the flesh flakes easily when poked with a fork.

This was my fish ready to turn.

Scroll back up to the top and that's what it looked like all served, moments before we pounced on it. YUMMO. We have left over salad (enough for 1 lunch tomorrow) and the fish was so big we were completely stuffed.