Warm roasted pear & yam salad with tahini pesto drizzle
Indulge in a delicious warm salad with roasted pear, yam, and a flavorful tahini pesto drizzle. Perfect blend of sweet, savory, and nutty flavors.
Ingredients:
- 1 lg. yam, washed, skin pierced all over with a fork
- 1 green bartlett pear, not over ripe, cut lengthwise into thirds (leave in seeds & core)
- 1 lime, zested and cut crosswise
- 1 tablespoon tahini paste
- 1 clove garlic, peeled and finely chopped
- 2 teaspoons maple syrup + 1 tsp extra for marinade
- 1 tablespoon EVOO
- 1 tablespoon basil pesto
- salt & pepper to taste
Instructions:
- Wrap sweet potato in foil and place on BBQ grill directly. Grill on low heat until soft when pierced with a fork about 30 minutes, depending on the size of the sweet potato. Let it cool down.Brush both sides of the pear with 2 tsp of maple syrup and grill directly on BBQ until grill marks appear, about 10 minutes if the pear is firm. *Be careful not to overcook the pear as it may fall apart.*Place lime halves on the grill, cut side down. Grill for about 5 minutes until grill marks form. Set aside to cool.For the Dressing: Combine tahini, lime zest, pesto, minced garlic, olive oil, a bit more of maple syrup, 1/4 tsp of pepper, and 1/2 tsp of salt in a small bowl. Squeeze the grilled lime halves and mix well. Add 1 tbsp of water and stir until well combined.To Assemble: Peel the skin off the sweet potato. Slice it into rounds of about 1/2-3/4 then dice. Dice the pear as well, making sure to remove the seeds. Combine them together and drizzle with the prepared dressing. Toss gently to coat. Serve at room temperature or warm. Adjust seasoning to taste if necessary.
Summary:
- Calories: 595 kcal
- Fat: 28 g
- Protein: 7 g
- Carbs: 86 g
- Potassium: 1420 mg
- Magnesium: 60 mg