Amaranth and Roast Veggie Salad

Ingredients

• 1/2 cup amaranth

• 2 servings basil-infused olive oil

• 2 servings bell pepper

• 1/2 packet pumpkin

• 1 onion

• 9 servings rocket leaves

• 2 servings herbal salt

• 1/2 punnet baby tomatoes

Instruction

1. Cook the amaranth with about a cup of water until it reaches a sticky consistency
2. Cut the onion roughly into chunks
3. Add the onion and diced pumpkin to a tinfoil lined baking tray
4. Drizzled over the olive oil and sprinkle with the herbal salt and pepper
5. Put into a hot oven and roast until the edges of the pumpkin go crispy
6. Just before the veggies are done, throw in the baby tomatoes
7. Coat the veggies in the cooked amaranth
8. Tear a few rocket leaves
9. Toss together and there you have it, an unusual roast veggie salad!
10. Serve warm