Stuffed Baby Kumara with Mint Pesto

Steps

1. Cook kumara Preheat oven to 200°C. Bring a small pot of salted water to the boil. Place baby kumara on a lined oven tray, prick a few times with a fork and roast whole for about 30 minutes, until tender. Finely dice red onion and thinly slice spring onions.
2. Cook farro Cook farro in pot of boiling water for about 12 minutes, until tender. Drain, rinse under warm water and drain again well. Grate carrot and toss with farro in a large bowl along with parsley and a drizzle of olive oil and vinegar. Season to taste.
3. Cook corn Heat a drizzle of oil in a fry-pan on medium-high heat and cook red onion for about 2 minutes, until softened. Add garlic, kumara spices, corn, water and ½ tsp salt and cook for about 5 minutes, until reduced and corn is tender. Once corn is cooked, remove from heat and stir through spring onions and half the cheese.
4. Stuff kumara Once kumara has cooked, remove from oven and switch oven to high grill. Slice open kumara lengthways, not quite cutting in half. Fill with corn mixture, sprinkle with remaining cheese and return to oven to grill for about 5 minutes, until cheese is melted and golden.
5. Serve farro with baby kumara, sour cream and mint pesto.