Boil the potatoes and steam the Brussel sprouts until soft
Allow to cool and dry, then smash on a lined baking tray
Add seasonings and olive oil to the smashed vegetables
Bake at 200°C for 30-45 minutes or until crispy
Mix up the dressing with vegan yoghurt, lemon juice, parsley and chives
Coat the crispy vegetables in the dressing
Serve topped with crispy onions, fresh herbs and chilli oil
