Festive Crispy Potato Salad with Green Goddess Dressing

Festive smashed potato salad with Brussels sprouts and chestnuts. Finished with a green goddess dressing with tahini, herbs and pomegranates  

For the salad:

Olive oil 

750g baby potatoes 

300g brussels sprouts 

180g cooked chestnuts 

1/2 tsp ground cumin 

1/4 tsp ground nutmeg 

1/4 tsp cinnamon 

Handful of pomegranate seeds

Handful of parsley, leaves picked 

Handful of dill, leaves picked 

Dressing: 

100g greek yoghurt 

80g mayo 

15g parsley, leaves picked 

1 tbsp tahini 

1 tsp dijon mustard 

1 lemon, juiced 

1. Preheat the oven to 220C fan. Place the potatoes in a saucepan covered with cold salted water. Bring to the boil and cook for 10-15 minutes until cooked and a fork easily pierces through. Drain and leave to dry. Transfer to a lightly oiled baking tray. Use a glass to carefully squash the potatoes. Drizzle with oil and season with salt and pepper. Bake for 30-40 minutes until crispy and golden. 

2. Trim and half the Brussel sprouts and place in a bowl with the chestnuts. Drizzle with olive oil, the cumin, nutmeg and cinnamon and season. Spread on a baking tray and bake for 15 minutes. 

3. Meanwhile make the dressing by placing the mayo, parsley, tahini, mustard and lemon juice in a blender and blending until smooth. Stir through the yoghurt and taste to season. 

4. Mix the potatoes, sprouts and chestnuts with the picked herbs. Pile onto a platter and drizzle with the dressing. Top with pomegranates to serve.