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Amaranth and Roast Veggie Salad
Amaranth is a gluten free grain, which I stumbled upon quite by accident. I knew nothing about Amaranth - I had never even heard of it before. So, I did what any self respecting person would do and I googled it (after I bought it and took it home that is).It is a tiny grain, which I assumed would fluff up like couscous, but it doesn't - in fact it goes sticky - so it would also be perfect as a breakfast porridge. Ingredients
- ½ cup of Amaranth
- 1 Red Onion
- ½ Packet Diced Pumpkin
- ½ Punnet Baby Tomatoes
- Few Rocket Leaves
- Willow Creek Basil Infused Olive Oil
- Herbal Salt
- Pepper
Directions
- 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
- Tear a few rocket leaves
- Toss together and there you have it, an unusual roast veggie salad!
- Serve warm
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