Amaranth and Roast Veggie Salad

- 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.