Amaranth and roast veggie salad

Name: Amaranth and roast veggie salad
Total time: 45 min
Yield: 2 servings
Ingredients: 96.5 g amaranth; 2 servings basil infused oil; 2 servings bell pepper; 0.5 pkt pumpkin; 1 red onion; 9 servings arugula; 2 servings salt; 0.5 tomatoes

Amaranth and Roast Veggie Salad is a gluten-free, dairy-free, lacto-ovo-vegetarian, and vegan dish. It is a nutritious salad packed with vitamins and minerals, featuring amaranth, baby tomatoes, bell peppers, and pumpkin. This recipe is perfect for a healthy meal and can be enjoyed as a side dish or a light main course. It is a great option for a summer gathering or a picnic.

Ingredients

amaranth

96.5 g

basil infused oil

2 servings

bell pepper

2 servings

pumpkin

0.5 pkt

red onion

arugula

9 servings

salt

2 servings

tomatoes

0.5

Method

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