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Receta Amaranth and Roast Veggie Salad
by Leaine's Kitchen

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.

Calificación: 4/5
Avg. 4/5 1 voto
Tiempo de Prep: Sudáfrica South african
Tiempo para Cocinar: Raciónes: 2

Ingredientes

  • 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

Direcciones

  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