Instructions

1. 1

   Cook the amaranth with about a cup of water until it reaches a sticky consistency

2. 2

   Cut the onion roughly into chunks

3. 3

   Add the onion and diced pumpkin to a tinfoil lined baking tray

4. 4

   Drizzled over the olive oil and sprinkle with the herbal salt and pepper

5. 5

   Put into a hot oven and roast until the edges of the pumpkin go crispy

6. 6

   Just before the veggies are done, throw in the baby tomatoes

7. 7

   Coat the veggies in the cooked amaranth

8. 8

   Tear a few rocket leaves

9. 9

   Toss together and there you have it, an unusual roast veggie salad!

10. 10

    Serve warm