Amaranth and Roast Veggie Salad
Details
- Servings: 2
- Vegan: True
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Cuisine
- side dish
- antipasti
- salad
- starter
- snack
- appetizer
- antipasto
- hor d'oeuvre
Ingredients
- 1/2 cup amaranth
- basil-infused olive oil
- pepper
- 1/2 packet diced pumpkin
- 1 red onion
- few rocket leaves
- herbal salt
- 1/2 punnet (basket) baby tomatoes
Instructions
Cook the amaranth with about a cup of water until it reaches a sticky consistency
Cut the onion roughly into chunks
Add the onion and diced pumpkin to a tinfoil lined baking tray
Drizzled over the olive oil and sprinkle with the herbal salt and pepper
Put into a hot oven and roast until the edges of the pumpkin go crispy
Just before the veggies are done, throw in the baby tomatoes
Coat the veggies in the cooked amaranth
Toss together and there you have it, an unusual roast veggie salad!
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