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.
