Warm Roasted Pear & Yam Salad With Tahini Pesto Drizzle

9 ingredients
1 steps

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

Directions

  1. 1
    ["Wrap yam in a sheet of foil and place directly on BBQ grill. Cook on low heat until fork tender approx. 30min depending on size of yam. Set aside and allow to cool to the touch.\r\n\r\n\r\n\r\nBrush cut pear sides with 2 tsp maple syrup and place directly on BBQ grill. Cook on low heat to caramelize until you develop grill marks 10min if pear is hard *Do not overcook or the pear will disintegrate.*", "Place lime on grill cut side down. Grill for 5 min to achieve grill marks. Set aside to cool to touch", "Prepare the Dressing:\r\n\r\n\r\n\r\n\r\n\r\nPlace the tahini, zest, pesto, garlic, olive oil, extra maple syrup, 1/4 tsp pepper and 1/2 tsp salt in a small ramekin. Squeeze the lime halves and stir to blend. Add 1 tbsp of water and stir together.", "Assembly:\r\n\r\n\r\n\r\n\r\n\r\nPeel skin of the yam. Slice into 1/2\"-3/4\"" round slices

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