½cuppearl barley, (I used black and white, use plain white if unavailable)
1 ½cupsvegetable stock
4cupsbaby kale, (approx.)
½cuppecans, (approx.)
½pomegranate, arils/seeds removed
For the dressing:
½cupfinely chopped parsley
2tablespoonfinely chopped oregano, or substitute 2 teaspoon dried oregano
3clovesgarlic, crushed or grated
¼cup+ 2 tablespoon extra virgin olive oil, (90ml)
2tablespoonred wine vinegar
½teaspoonchilli flakes
Salt, to season
Pepper, to season
Instructions
For the salad:
Preheat oven to 220C (430F) fanbake.
Add barley and vegetable stock to a saucepan. Bring to a boil, cover and reduce heat to a simmer. Cook for 30-35 minutes, or until tender and the liquid has been absorbed. After this time, if there is liquid remaining but the barley is cooked, drain in a sieve and allow to cool.
While barley is cooking, bake your sweet potato.
Wash and dry sweet potato before chopping into large chunks. I left the skin on, peel it if you prefer.
In a mixing bowl, toss sweet potato with olive oil, maple syrup, ground cumin and salt and pepper to season.
Spread sweet potato on a baking sheet and bake for 15-20 minutes, or until golden brown and tender. Remove from oven and cool.
Using a large salad bowl or platter, arrange baby kale, then top with sweet potato, barley, pomegranate and pecans. Pour over dressing to serve.
For the dressing:
Blend all ingredients until smooth. Taste and adjust seasoning as required.
Notes
Serves 4 under ordinary circumstances, and probably 8-10 alongside other dishes as part of a Christmas feast.