The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Tikka-spiced Barramundi with Lentil Quinoa Salad & Kefir Raita
Have you tried our responsibly-sourced barramundi? Here, it's coated in a fragrant blend of tikka spices and grilled to perfection. Serve it with a warm lentil quinoa salad and a refreshing kefir raita, bursting with mint and sweet honey. Even better? It's on the table in under 30 mins!
High protein
5 plants
Low sat fat
Serving size
Ingredients
- 1 onion (use half)
- 1 handful of fresh mint (use half)
- 2 tbsp tikka paste (use half) (Mustard) (Water, Rapeseed Oil, Smoked Paprika, Garlic, Turmeric, Curry powder (Turmeric, Coriander, Yellow MUSTARD Flour, Onion Powder, Garlic Powder, Fenugreek, Fennel, Salt, Chilli Powder, Ground Black Pepper), Cumin, Coriander, Salt, Tamarind extract, Coriander leaf, Acetic acid, Cayenne pepper, Cornflour, Roast cumin seeds)
- 20g rocket (use half)
- 1 unwaxed lime (use half)
- 25g honey (use half)
- 250g puy lentils & wholegrain quinoa (use half) (48% Cooked Whole Grain Quinoa (Water, Quinoa) 48% Cooked Puy Lentils (Water, Puy lentils) Onion Olive Oil Laurel Salt)
- 250ml natural kefir (use a quarter) (Milk) (Pasteurised Cow’s Milk fermented with 18 different cultures, including stains from the Lactobacillus and Bifidobacteria Families.)
- 2 barramundi fillets (use half) (Fish)
- 110g baby tomatoes (use half)
Nutritional Information
Calories: 631
Protein: 42g
Carbs: 45g
Fat: 32g
Ingredients
- 110g baby tomatoes
- 1 onion
- 20g rocket
- 1 handful of fresh mint
- 25g honey
- 2 barramundi fillets (Fish)
- 2 tbsp tikka paste (Mustard) (Water, Rapeseed Oil, Smoked Paprika, Garlic, Turmeric, Curry powder (Turmeric, Coriander, Yellow MUSTARD Flour, Onion Powder, Garlic Powder, Fenugreek, Fennel, Salt, Chilli Powder, Ground Black Pepper), Cumin, Coriander, Salt, Tamarind extract, Coriander leaf, Acetic acid, Cayenne pepper, Cornflour, Roast cumin seeds)
- 250ml natural kefir (use half) (Milk) (Pasteurised Cow’s Milk fermented with 18 different cultures, including stains from the Lactobacillus and Bifidobacteria Families.)
- 250g puy lentils & wholegrain quinoa (48% Cooked Whole Grain Quinoa (Water, Quinoa) 48% Cooked Puy Lentils (Water, Puy lentils) Onion Olive Oil Laurel Salt)
- 1 unwaxed lime
Nutritional Information
Calories: 631
Protein: 42g
Carbs: 45g
Fat: 32g
Tikka-spiced Barramundi with Lentil Quinoa Salad & Kefir Raita
Have you tried our responsibly-sourced barramundi? Here, it's coated in a fragrant blend of tikka spices and grilled to perfection. Serve it with a warm lentil quinoa salad and a refreshing kefir raita, bursting with mint and sweet honey. Even better? It's on the table in under 30 mins!
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Goodness from natural food - full of fibre
Cooking Instructions
Before you start
- Turn the grill to high (240C)
- Line a baking tray with silver foil
- Pull out a medium frying pan, a grater & a small bowl
Grill the fish
- Lay the barramundi fillets, skin-side up, onto the foil-lined baking tray. Coat with the tikka paste. Drizzle with 1 tbsp oil and season with salt and pepper
- Grill for 18 mins, until cooked through
Finish the prep & make the kefir raita
- Zest and halve the lime. Pick the mint leaves from the stalks, then finely chop. Thinly slice half the onion, then dice the remaining. Halve the tomatoes
- In the small bowl, mix together the diced onion, mint, lime zest, half the honey, the juice from half the lime and the half pack of kefir. Season with salt and pepper
Make the lentil quinoa salad
- Heat the medium frying pan with 1 tbsp oil on medium heat. Once hot, add the sliced onion and tomatoes and cook for 5-7 mins, until softened
- Add the lentil quinoa and break it up with a wooden spoon. Add a splash of water and cook for 2-3 mins, until piping hot
- Remove from the heat and allow to cool
Finishing touches
- Mix the rocket, and the remaining honey and lime juice though the salad. Season with salt and pepper
- Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork
Plate up
- Share the lentil quinoa salad between bowls, topped with the the tikka barramundi. Drizzle over the kefir raita
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