Vegetarian sausage salad

Author: Sarah Swain - Food writer, stylist and recipe creator

Photographer: Devin Hart

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Serves: 4

Time to make: 25 mins

Ingredients

More weights & measures

500g baby new potatoes, halved

4 x Bean Supreme Rosemary, Sage and Parsley Vegetarian Sausages

1 avocado, sliced

¼ lemon, juice

200g cherry tomatoes, halved

150g baby rocketarugulaX and baby spinach mix

Dressing

2 tablespoons liquid honey

6 tablespoons ciderhard ciderX vinegar

2 tablespoons olive oil

4 tablespoons blanched almonds, toasted

Instructions

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1 Place potatoes on to cook in water. Meanwhile, cook sausages following packet directions.

2 Drain cooked potatoes and place in a bowl. Cut sausages in chunks and add to potatoes. Toss avocado in lemon juice and add to potatoes with other salad vegetables. Toss.

3 To make dressing, mix dressing ingredients together and drizzle over salad. Sprinkle with almonds. Toss then serve.

Variations

Make it gluten free: Use gluten-free vegetarian sausages and check dressing is gluten free.

Nutrition Info (per serve)

Calories 428 cal

Kilojoules 1790 kJ

Protein 16 g

Total fat 24 g

Saturated fat 5 g

Carbohydrates 35 g

Sugar 12 g

Dietary fibre 6 g

Sodium 330 mg

Calcium 120 mg

Iron 2 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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