GRILLED SWEET POTATO SALAD WITH TAHINI AND POMEGRANATE SEEDS
I love sweet potatoes. I often roast them, but with warmer weather I like to plop them on the grill for smoky flavor. This is my take on a mayo-free potato salad that is just as good warm as it is room temperature, making it particularly convenient if you're having guests.
Provided by Megan Mitchell
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- 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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