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
Ingredients:
- 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
Method:
- 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.
- 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.
- Rest for 5 minutes, then drain any excess liquid. Stir through sweet potato.
- Serve at room temp or chilled.
Recipe and image kindly supplied by Arnott’s.