Name: Grilled Sweet Potato Salad with Tahini and Pomegranate Seeds
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 4 servings
Ingredients: 3 medium orange sweet potatoes; Coconut oil, melted if solid; Kosher salt; 1/4 cup tahini; 1/4 cup pomegranate seeds; Leaves from 5 to 6 mint sprigs; 2 teaspoons za’atar seasoning; Freshly cracked black pepper; Flaky sea salt, such as Maldon

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Grilled Sweet Potato Salad with Tahini and Pomegranate Seeds

23m Easy 83%

CLASS

Prepare a grill or grill pan for medium heat.
Peel the potatoes, cut them in half lengthwise and then cut each half into long spears about 1/2-by-1 1/2-inches thick. Place on a baking sheet and drizzle with 2 to 3 tablespoons coconut oil and sprinkle with a large pinch of kosher salt. Toss to coat.
Place the spears on the grill, spreading them out so they aren’t touching. Grill until charred and tender enough to be easily pierced with a paring knife, 5 to 6 minutes per side on the grill and 6 to 7 minutes per side on a grill pan.
Pile the spears on a platter or place in a large shallow serving bowl. Drizzle with the tahini and sprinkle with pomegranate seeds, mint and za’atar. Finish with some black pepper and flaky salt. Serve warm or room temperature.

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Grilled Sweet Potato Salad with Tahini and Pomegranate Seeds

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