Amaranth is a pseudocereal (a seed eaten as a grain) that forms a chewy, creamy texture when cooked. It has a mild, nutty taste and is rich in protein, calcium and folate.
- 500g cherry tomatoes on the vine
- 1 tablespoons olive oil
- salt and freshly ground black pepper
- 1 head garlic
- 700ml vegetable stock
- 195g amaranth
- 4 tablespoons unsalted butter
- 100g parmesan, grated
- 50g fresh basil, torn
- 50g fresh dill, torn
- 50g chives, snipped
- Extra virgin olive oil, to serve
- Preheat the oven to 190 C / 170 C fan and place the tomatoes and garlic on a baking tray. Drizzle over the oil and season well with salt and pepper. Add the head of garlic to the tray and roast everything for 30 - 40 minutes until the tomatoes are starting to burst and have taken on a little colour and the garlic is soft.
- While the veg is cooking, bring the stock to a boil in a medium saucepan. Whisk in the amaranth, reduce the heat to low, cover, and simmer for 25 minutes or until the liquid is absorbed and the amaranth is tender, stirring occasionally. Remove the amaranth from the heat and stir in the butter and cheese. Squeeze the roasted garlic cloves from their skins and stir those in too then season to taste with salt and pepper.
- Serve the amaranth with the roasted tomatoes on top and finish with the fresh herbs and a drizzle of olive oil.