Amaranth and Roast Veggie Salad

4 steps · 45 min total

1. 01

   Cook Amaranth

   Cook 1/2 cup amaranth with about 1 cup of water until it's soft and has a sticky consistency.
2. 02

   Roast Vegetables

   On a foil-lined baking tray, combine the roughly chopped 1 onion and 1/2 packet pumpkin. Drizzle over the 2 servings basil-infused olive oil and sprinkle with 2 servings herbal salt and pepper.

   Roast in a hot oven until the pumpkin edges begin to crisp and turn golden.

3. 03

   Add Tomatoes

   Just before the roasted vegetables are finished, add the 1/2 punnet baby tomatoes to the tray and let them warm through.
4. 04

   Assemble Salad

   Once the vegetables are out of the oven, combine them with the cooked amaranth, making sure everything is coated.

   Tear a few 9 servings rocket leaves and toss them into the warm salad before serving.