Amaranth and Roast Veggie Salad

Ingredients

• •½ cup amaranth
• •basil-infused olive oil
• •1 bell pepper
• •½ packet pumpkin
• •1 onion
• •1 rocket leaves
• •herbal salt
• •½ punnet baby tomatoes

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Method

From foodista.com — read the original

1. 1Cook the amaranth with about a cup of water until it reaches a sticky consistency
2. 2Cut the onion roughly into chunks
3. 3Add the onion and diced pumpkin to a tinfoil lined baking tray
4. 4Drizzled over the olive oil and sprinkle with the herbal salt and pepper
5. 5Put into a hot oven and roast until the edges of the pumpkin go crispy
6. 6Just before the veggies are done, throw in the baby tomatoes
7. 7Coat the veggies in the cooked amaranth
8. 8Tear a few rocket leaves
9. 9Toss together and there you have it, an unusual roast veggie salad!
10. 10Serve warm