Spinach Salad with Amaranth

This recipe is egg free.

Preparation time 30 minutes
Cooking time 60 minutes
Serves 4 as a side dish

Ingredients

1 red capsicum
200g (7oz) baby spinach
1 zucchini, cut into small dice
¼ cup pine nuts
2 tablespoons finely grated parmesan cheese
1 red onion
1 clove garlic
2 tablespoons finely grated parmesan cheese
1 red onion
1 clove garlic
2 tablespoons olive oil
1 tomato, finely diced
¼ cup sour cream
½ avocado cut into small dice
2 tablespoons Orgran 100% Amaranth Puffed Breakfast Cereal

Method

1. Preheat oven to 160ºC (325ºF).
2. Wash capsicum and remove stalk. Chop into large pieces. Remove all seeds and discard seeds. Line a flat baking tray with baking paper. Place chopped capsicum onto prepared tray. Place into a moderate oven and bake for approx. 60 minutes or until skin will peel easily. Remove skin from capsicum. Chop into large pieces.
3. Wash spinach. Place into a steamer. Steam for no longer than 20 seconds or until the spinach has just changed colour. Take care not to cook spinach for too long.
4. Place spinach into a medium sized salad serving bowl.
5. Chop zucchini into small dice. Place zucchini into an electric steamer. Steam until just tender. Place into bowl with spinach.
6. Place capsicum, pine nuts and parmesan into the bowl of an electric food blender. Blend until smooth. Add to bowl with spinach.
7. Peel and finely dice onion.
8. Peel and crush garlic.
9. Pour oil into a frying pan. Add onion and garlic and cook until onion is just soft. Add to bowl with spinach.
10. Add diced tomato into bowl with spinach.
11. Stir in sour cream and avocado.
12. Sprinkle amaranth over salad. Lightly stir through salad.