Amaranth and Roast Veggie Salad

• amaranth0.5 cup
• basil-infused olive oil2 servings
• bell pepper2 servings
• pumpkin0.5 packet
• onion1
• arugula9 servings
• herbal salt2 servings
• punnet baby tomatoes0.5

Instructions

1. 1

   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!

2. 2

   Serve warm