Kumara Continental Salad with Pomegranate, Pecans and Barley

Serves 4


Pre-heat the oven to 200°C. Toss kumara cubes in olive oil and spread out over a baking tray. Roast in the oven for 25-30 minutes until tender, flipping halfway through. 

While the kumara is baking, add barley and vegetable stock to a saucepan. Bring to a boil, cover and reduce heat to a simmer. Cook for 30 minutes, or until tender and the liquid has been absorbed.

Combine your salad by layering the Continental leaves at the bottom, then add the cooked barley, roasted kumara, pecans, pomegranate seeds and topping with the Balsamic Vinaigrette from the Continental salad pack. Toss to combine and serve.