Stuffed Kumara with a Maple Dressing and Vegan Feta

Roasted Harissa Chickpeas, Red Onion, and Barley Stuffed Kumara with a Maple Dressing and Vegan Feta

Ingredients (serves 4):

 · 4 large kumara (sweet potato), washed

· Olive oil

· Salt & pepper

· 1 can chickpeas, drained and rinsed

· 1 red onion, sliced

· 1 tbsp harissa paste

· ½ cup barley, rinsed

· 1 ½ cups vegetable stock

Dressing:

· 3 tbsp olive oil

· 2 tbsp balsamic vinegar

· 1 tbsp maple syrup

· Salt & pepper

To Serve:

· Angel Food vegan feta, crumbled

· Parsley, chopped

Method:

 1. Preheat the oven to 200 degrees Celsius.

 2. Brush the washed kumara over with olive oil and sprinkle with salt and pepper. Place the whole kumara in the oven and cook for 40-50 minutes until a knife goes right through easily.

 3. Meanwhile, cook the barley by placing it in a saucepan with the stock and bringing to the boil. Lower to a simmer and cover with a lid for another 20-30 minutes until the liquid is dissolved and the barley is fluffy. Toss the chickpeas and red onion together in a bowl with a drizzle of olive oil. Add the harissa paste and mix until spread over the chickpeas. Place in a baking tray and add to the oven for the final 20 minutes of the kumara cooking.

 4. Make the dressing by placing all ingredients in a jar and shaking to combine. Once everything is cooked, mix barley, chickpeas, onion, and dressing together in a bowl. Slice each kumara open and fill with the barley and chickpea mixture. Top with some crumbled vegan feta and parsley and serve!