Sweet and Savoury Amaranth Salad with Cumin Roasted Veg, Pomegranate and Hazelnut

Salad

• 50 g blanched hazelnuts
• 500 g butternut squash, peeled, diced (1-2 cm)
• 120 g onions, cut in wedges
• 200 g courgettes, sliced in rounds (1 cm)
• 20 g olive oil
• 1 tsp ground cumin
• 1 tsp fine sea salt
• 2 pinch ground black pepper
• 200 g amaranth grains
• 600 g water
• 200 g fine green beans

Dressing

• 1 garlic clove
• 10 g fresh chives, cut in pieces (3 cm)
• 20 g fresh parsley leaves
• 30 g olive oil
• 50 g orange juice, freshly squeezed
• ½ tsp fine sea salt
• 1 pinch ground black pepper
• 100 g pomegranate seeds