White Turnip, Vegan Sausages, Potato and Chickpeas Salad


Cook Time and Yield

  • Prep time: 5 min
  • Cook time: 25 min
  • Ready in: 30 min
  • Yields: 1 serving


  • 8 to 10 medium to small new potatoes
  • Salt
  • 1 teaspoon ground turmeric
  • 3 good quality vegan sausages
  • Vegetable oil for frying
  • 1 tablespoon mayo
  • 2 tablespoons canned chickpeas, rinseds
  • 1 teaspoon freshly chopped coriander leaf (cilantro)
  • Black pepper
  • ½ small white turnip
  • 4 medium purple basil leaves, plus small sprig to garnish


  1. Wash the potatoes but leave the skins on and cut them in half so that they form approximately one inch chunks. Add them to a large pot with the turmeric and some salt and pour in enough cold water to ensure they are all comfortably covered. Put the pot on to a high heat until the water starts to boil then adjust the heat to achieve a moderate simmer for 20 minutes.
  2. The vegan sausages should be cooked per the instructions on the pack. In this instance, they required to be gently fried (from frozen) for 20 minutes in a little vegetable oil so they were put on to start cooking when the potatoes were set simmering.
  3. When the potatoes are just cooked, drain through a sieve and return to the empty pot. Allow them to steam off for a couple of minutes and dry out, while you remove the sausages from the frying pan to a holding plate.
  4. Add the chickpeas, mayo and chopped coriander to the pot with the potatoes, season with a little black pepper and stir carefully but well with a wooden spoon.
  5. Peel the turnip and coarsely grate in to a large bowl. Roll and shred the purple basil leaves before adding to the turnip along with the roughly chopped sausages. Stir to combine.
  6. Spoon the turnip and sausage salad in to the middle of a deep serving plate and arrange the potato salad around the border. Garnish with the purple basil sprig in the centre.

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