Giedre Barauskiene
Photographer, Author and Stylist
Vilniaus Rajonas, Lithuania
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Instagram: @giedre_barauskiene | giedrebarauskiene.com
Warm Brussels Sprout Salad
Ingredients
o 2-3 tbsp extra virgin olive oil
o 1 tbsp coconut yogurt
o 2 tsp whole grain mustard
o 1 tsp maple syrup (or other you like)
o 1.5 tsp sea salt
o ¼ tsp ground black pepper
o 400 g brussels sprouts (halved)
o 3 tbsp thinly sliced shallot
o 3 tbsp pine nuts
Instructions
• Combine 1 tbsp the oil, yogurt, mustard, syrup, half of the salt, and black pepper and 1 tbsp water in a large bowl. Stir with a whisk.
• Heat remaining oil in a large skillet over medium high. Add brussels sprouts, shallots, remaining salt. Cook 4-5 mins, stirring only occasionally, until slightly wilted and charred in some spots. Add pine nuts. Stir for about 1 min. Transfer to bowl with dressing, toss to combine.
Roasted Potato, Radish and Lentil Salad
Ingredients
o 400 g new potatoes
o 200 g radish (halved or quartered)
o 8 tbsp cooked lentil
o 2-3 tbsp extra virgin olive oil
o 1 tbsp coconut yogurt
o 2 tsp whole grain mustard
o 1 tsp maple syrup (or other you like)
o 1.5 tsp sea salt
o ¼ tsp ground black pepper
o Handful of micro greens, thyme or oregano
instructions
• Cook potatoes in salted water for about 20 mins and drain.
• Combine 1 tbsp the oil, yogurt, mustard, syrup, half of the salt, and black pepper and 1 tbsp water in a large bowl. Stir with a whisk.
• Heat remaining oil in a large skillet over medium-high. Add radish, remaining salt. Cook 4-5 mins, stirring only occasionally. Add halved cooked potatoes. Cook for another 4-5 mins, stirring occasionally until radish and potato slightly charred in some spots. Then add lentil, stir for about 1 min. Transfer to bowl with dressing, toss to combine. Garnish with micro greens or thyme or oregano.