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Sweet and Savoury Amaranth Salad with Cumin Roasted Veg, Pomegranate and Hazelnut
Ingredients
Salad
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blanched hazelnuts50 g
-
butternut squash peeled, diced (1-2 cm)500 g
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onions cut in wedges120 g
-
courgettes sliced in rounds (1 cm)200 g
-
olive oil20 g
-
ground cumin1 tsp
-
fine sea salt1 tsp
-
ground black pepper2 pinch
-
amaranth grains200 g
-
water600 g
-
fine green beans200 g
Dressing
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garlic clove1
-
fresh chives cut in pieces (3 cm)10 g
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fresh parsley leaves20 g
-
olive oil30 g
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orange juice freshly squeezed50 g
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fine sea salt½ tsp
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ground black pepper1 pinch
-
pomegranate seeds100 g
Difficulty
easy
Nutrition per 1 portion
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