Warm Roasted Sweet Potato Salad

3 large organic golden yams
1 bunch of green onions
1 cup of cherry or grape tomatoes
¼ cup pinenuts (raw)
¼ cup sunflower seeds (raw)
1 teaspoon Himalayan rock salt
2 tablespoons freshly cracked, multi-colored peppercorns
¼ cup olive oil (extra virgin)
1 teaspoon lemon juice
Optional to taste: two tablespoons of aged balsamic vinegar
Partially boil the suite potatoes, scrubbed, with skin on. Remove from heat, dump into ice bucket. Slice into one inch thick slices (leaving skin in tact). Place all slices into a large bowl and toss with olive oil, Himalayan salt and black pepper. Heat grill to 400 degrees, turn grill off, place sweet potatoes onto grill, close lid, in four minutes turn sweet potatoes for an additional four minutes. Remove sweet potatoes.
Place washed green onions, stems still attached, whole into a large zip lock bag, add approximately two tablespoons olive oil, one teaspoon fresh lemon juice, and shake to mix.
Reheat grill on high, grill green onions, whole until lightly charred.
Slice sweet potatoes and green onions into bite sized pieces, place into a large mixing bowl, along with all remaining ingredients. Lightly toss, serve warm.


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