Roasted potato + brussels sprout salad w/ creamy dijon dressing

Indulge in a scrumptious roasted potato and brussels sprout salad drizzled with a velvety creamy dijon dressing. A symphony of flavors awaits!

Ingredients:

• 400 grams waxy potatoes, diced into 2 cm cubes
• 300 grams Brussels sprouts, sliced in half lengthways
• 1 tablespoon smoked paprika
• 420 grams can of chickpeas, drained
• 250 grams cherry tomatoes, sliced in half
• 1/2 red onion, thinly sliced
• 160 grams greek yoghurt
• 2 teaspoons Dijon mustard
• 1 tablespoon lime juice
• 2 teaspoons capers in brine, drained

Instructions:

1. Preheat the oven to 180C/350F. Prepare a baking tray with baking paper and arrange the potatoes and Brussels sprouts on it. Drizzle some olive oil over them, and then sprinkle with smoked paprika. Season with salt and pepper according to your taste. Roast in the oven for about 40 minutes, or until they turn golden brown, crispy, and are cooked through.
2. For the dressing, mix together yoghurt, mustard, lime juice, and capers in a small bowl.
3. After the potatoes and Brussels sprouts have finished cooking, transfer them to a large serving bowl. Add in the chickpeas, tomatoes, feta cheese, and red onion.
4. Drizzle all of the prepared dressing on top of the salad and toss everything together.

Summary:

• Calories: 1256 kcal
• Fat: 22 g
• Protein: 64 g
• Carbs: 220 g
• Potassium: 4199 mg
• Magnesium: 316 mg