Step 1

• Preheat oven to 240°C/220°C fan-forced.• Chop broccoli (including stalk!) into small florets.• Slice zucchini into half-moons.• Place veggies on a lined oven tray. Drizzle with olive oil and season with salt and pepper.• Toss to coat and roast until tender, 20-25 minutes.

Step 2

• 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.

Step 3

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

Step 4

• 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, 5-6 minutes each side (depending on thickness).• In the last minute of cook time, sprinkle a pinch of Mediterranean seasoning (see ingredients) over the barramundi, turning to coat.TIP: The spice blend will char slightly in the pan, this adds to the flavour!

Step 5

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

Step 6

• Divide veggie risoni between bowls.• Top with Greek-style barramundi.• Crumble over fetta cubes to serve. Enjoy!