Mushroom Barley Salad

Dish Type:Salads & side dishes
Cooking Time:30min
Preparation Time:15min

Campbells Product used

Mushroom - 1 Litre

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Ingredients

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

Preparation

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.

Step 3

Rest for 5 minutes then drain any excess liquid. Stir through sweet potato.

Step 4

Serve at room temperature or chilled.