Stuffed Baby Kumara with Rocket Pesto

Steps

1. Preheat oven to 200°C. Line an oven tray with baking paper. Bring a small pot of salted water to the boil. Place kumara on prepared tray and prick a few times with a fork. Roast whole, for about 30 minutes, until tender. While kumara cooks, finely dice both measures of red onion and thinly slice spring onions.
2. Heat a drizzle of oil in a large fry-pan on mediumhigh heat. Cook first measure of red onion for about 2 minutes, until softened. Add garlic, kumara spices and corn and cook for about 5 minutes, until liquid has evaporated and corn is tender. Add salt and stock and simmer for about 4 minutes, until liquid has evaporated.
3. While corn simmers, cook farro in pot of boiling water for about 12 minutes, until tender. Drain, rinse under warm water and drain again. Grate carrot and toss with farro in a large bowl, along with mesclun, vinegar, parsley and a drizzle of olive oil. Season to taste and set aside.
4. Once corn is cooked, remove from heat and stir through spring onions and half the cheese. Season to taste and set aside. Finely chop mint and walnuts (or see tip), then toss in a small bowl with second measure of red onion, vinegar and olive oil. Season to taste and set aside.
5. Once kumara has cooked, remove from oven and switch oven to high grill. Use a small knife to slice open kumara lengthways, not quite cutting in half. Fill with corn mixture and sprinkle with remaining cheese. Return to oven to grill for about 5 minutes, until cheese is melted and golden.
6. To serve, spoon farro onto plates, top with baby kumara and plenty of pesto. Dollop with sour cream.