Sweet potato salad with pomegranate, pecans and barley

INGREDIENTS

orange kumara ((sweet potatoes, approx. 600g))

1 tbsp

olive oil

1 tbsp

maple syrup

1/2 tbsp

ground cumin

1/2 cup

pearl barley ((I used black and white, use plain white if unavailable))

1 1/2 cups

vegetable stock

4 cups

baby kale ((approx.))

1/2 cup

pecans ((approx.))

1/2

pomegranate (arils/seeds removed)

1/2 cup

finely chopped parsley

2 tbsp

finely chopped oregano (or substitute 2 tsp dried oregano)

3 cloves

garlic (crushed or grated)

1/4 cup

+ 2 tbsp extra virgin olive oil ((90ml))

2 tbsp

red wine vinegar

1/2 tsp

chilli flakes

Salt (to season)

Pepper (to season)