Amaranth and Roast Veggie Salad

Cook the amaranth with about a cup of water until it reaches a sticky consistencyCut the onion roughly into chunksAdd the onion and diced pumpkin to a tinfoil lined baking trayDrizzled over the olive oil and sprinkle with the herbal salt and pepperPut into a hot oven and roast until the edges of the pumpkin go crispyJust before the veggies are done, throw in the baby tomatoesCoat the veggies in the cooked amaranthTear a few rocket leavesToss together and there you have it, an unusual roast veggie salad!Serve warm.