MushroomBarleySalad_3_16x9 (1)MushroomBarleySalad_3_16x9 (1) MushroomBarleySalad_3_16x9 (1)

Mushroom Barley Salad

Add some earthy goodness to your plate with this tasty mushroom barley salad, made with Campbell’s Real Stock Mushroom. Fresh, healthy and simply delicious.

  • Serves 3-4
  • Preparation Time 15MINS
  • Cook Time 30MINS

1 L Campbells Mushroom Stock

750g sweet potato, peeled and cubed

2 tbsp olive oil

2 tsp Moroccan seasoning

1 ¼ cup barley, rinsed

1 can Chickpeas, drained

¼ cup sultanas

STEP 1 Preheat oven to 200⁰/180⁰C fan forced. Line a baking tray with baking paper and place sweet potato on tray. Pour over olive oil and seasoning. Bake for 25-30 minutes or until softened and golden.

STEP 2 Meanwhile, place Campbell’s Mushroom Stock in a medium pot, bring to the boil. Add barley and cook for 30 minutes uncovered until barley has softened. Turn off heat, stir through sultanas and chickpeas. Rest for 5 minutes then drain any excess liquid. Stir through sweet potato.

STEP 3 Serve at room temperature or chilled.