Amaranth and Roast Veggie Salad
Amaranth and Roast Veggie Salad could be just the gluten free, dairy free, lacto ovo vegetarian, and vegan recipe you've been looking for.
- Servings: 2
- Total cooking time:
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
- Tear a few rocket leaves
- Toss together and there you have it, an unusual roast veggie salad!
- Serve warm
