Amaranth, Red Quinoa and Pumpkin Salad
Roasting the pumpkin caramelizes the sugars and makes a great accompaniment. Adding a good slice of salty feta and nutty chickpeas turns it into a tasty main course. Amaranth, quinoa, pomegranate molasses: see Glossary page 138
Preheat the oven to 200°C. Put the amaranth and water in a medium saucepan and bring to the boil. The grains will float on the surface. Simmer for 8 minutes then add the quinoa and cook for a further 10 minutes. Drain in a fine sieve then spread out on a large plate to cool.
Place the pumpkin on a lined baking tray and brush with olive oil, salt and pepper. Roast until just tender, turning once. Cool.
Dressing: Whisk all the ingredients in a bowl and season.
To serve: Put the grains, chickpeas, sunflower seeds and onion in a large bowl and toss with ¾ of the dressing.
Divide between bowls and top with the roasted pumpkin, salad leaves and feta. Spoon over the remaining dressing.