This week’s recipe is for a fantastic grilled sweet potato salad and features our even more fantastic bookkeeper, Grace Smieja. Grace has been with Accurate (Peel) Appraisals Inc. for over 15 years, and was the 2014 recipient of the Most Dedicated Staff Award for her loyal and reliable service to the company. Not only does Grace handle the books for our Caledon office, but she is also the bookkeeper extraordinaire for the Liberty Village office and for Heritage Caledon Realty Inc., Brokerage. She is an integral part of the Accurate team and certainly worthy of our first in-house feature!
Grilled Sweet Potatoes & Red Onion with Tahini Dressing
3 medium sweet potatoes, sliced into ½ inch (1 cm) rounds
1 small red onion, sliced into ½ inch (1 cm) rounds
3 tbsp olive oil, divided, seasoned with salt & pepper to taste
2 tbsp tahini (sesame paste)
Juice of ½ a lemon
3 tbsp warm water
Pinch of chilli flakes
Salt and pepper to taste
2 tbsp toasted pine nuts
¼ cup Kalamata olives
¼ cup fresh basil leaves
Heat BBQ to medium-high, approx. 400°F (200°C).
Brush onion and toss sweet potatoes with 2 tbsp seasoned olive oil. Spread evenly over grill, trying to keep slices of onion rounds intact. Cook for 20 minutes, flipping once midway, or until cooked through and lightly charred.
To make dressing, combine tahini, lemon juice, warm water and chilli flakes. Stir until smooth, then add salt and pepper to taste.
When sweet potatoes and onions are ready, pile them onto a platter, drizzle with tahini dressing, and scatter with pine nuts, olives, and basil. Drizzle with remaining 1 tbsp of seasoned olive oil.
Note: it looks better with the dressing drizzled over but tastes best if you mix all together so the veggies are fully coated with the dressing.
Serves 4 to 6.
Recipe source: Food & Drink Magazine, Summer 2015 Issue (pgs. 109, 174)