Mushroom Barley Salad

Savour a delicious blend of nutty barley cooked in rich mushroom stock, roasted sweet potatoes, and hearty chickpeas in a flavorful and wholesome salad. This salad is rich in dietary fibre, supporting a healthy digestive system, promoting satiety, and aiding in maintaining stable blood sugar levels.

Serves: 3-4

Prep time: 15 mins | Cook time: 30 mins, plus 15 mins standing


  • 750gm sweet potato, peeled and cubed 
  • 2 tbsp olive oil 
  • 2 tsp Moroccan seasoning 
  • 1 litre Campbells Mushroom Stock 
  • 1 ¼ cup barley, rinsed 
  • 1 can chickpeas, drained 
  • ¼ cup sultanas 


  1. Preheat oven to 200⁰/180⁰C fan forced. Line a baking tray with baking paper, place sweet potato on tray, and pour over olive oil and seasoning. Bake for 25-30 minutes or until softened and golden. 
  2. Meanwhile, place stock in a medium pot, bring to the boil, add barley and cook for 30 minutes uncovered until barley has softened. Turn off the heat and stir through sultanas and chickpeas.
  3. Rest for 5 minutes, then drain any excess liquid. Stir through sweet potato. 
  4. Serve at room temp or chilled. 

Recipe and image kindly supplied by Arnott’s.

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