Crispy Sprout + Potato Salad
  1. Boil the potatoes and steam the Brussel sprouts until soft

  2. Allow to cool and dry, then smash on a lined baking tray

  3. Add seasonings and olive oil to the smashed vegetables

  4. Bake at 200°C for 30-45 minutes or until crispy

  5. Mix up the dressing with vegan yoghurt, lemon juice, parsley and chives

  6. Coat the crispy vegetables in the dressing

  7. Serve topped with crispy onions, fresh herbs and chilli oil

Course🍚Side Dish

Diets🌱Vegan🌾Gluten-free...

Category🥗Salad

CuisineMediterranean

Occasions🍗Barbecue📆Everyday🏞️Picnic

Season🔁Year-round

DifficultyEasy ⏰ 30m

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