Grilling delicious side dishes dad will love

Chef Rob Rainford creates a tasty fresh grilled pear and mixed green salad side dish.

Grilled Pear and Mixed Green Salad

• 3 pears (quartered and cored) 
• 2 Tbsp brown sugar
• 1 Tbsp unsalted butter (melted)
• 5 cups mixed greens
• 1/3 cup Stilton blue cheese
• ½ cup hazelnut, crushed lightly  

Vinaigrette:

• 2 Tbsp hazelnut oil
• 6 Tbsp red wine vinegar
• 1½ Tbsp brown sugar
• TT kosher salt
• TT black pepper (freshly ground)

Directions:

1. Preheat gas grill to 400°F (200°C) or medium-high heat.  
2. Coat pears with brown sugar and butter. Place on grill and cook until pears are golden brown. Set aside and allow to cool.
3. Meanwhile in a stainless bowl, whisk together hazelnut oil and red wine vinegar. Add remaining vinaigrette ingredients and combine well. 
4. Toss salad greens with vinaigrette to lightly coat. Sprinkle with hazelnuts and Stilton, and attractively arrange grilled pears.

Serves 8 people

Original Recipe by Chef Rob Rainford

 Yukon Gold and Sweet Potato Package

• 1 sweet potato (medium diced)
• 4 medium Yukon Gold potatoes (medium diced) - stored in water to prevent discolouring
• 3 shallots (thinly sliced)
• ½ tsp fresh thyme (finely chopped)
• 3 garlic cloves (minced)
• 4 Tbsp olive oil
• TT kosher salt
• TT black pepper (freshly ground)

Directions:

1. Preheat one side of gas grill to 350°F (175°C) or medium heat. 
2. Prepare 12” pieces of foil on flat service, shiny side up. 
3. Arrange all contents in the middle of the foil and bring ends together.  Make a crease and fold over twice followed by the remaining ends to create packet.
4. Place on indirect heat (side of the grill with no heat and no flame) and allow to grill for 30 – 40 minutes or until the potatoes are forking tender. 
5. Remove and carefully open to allow steam to escape.

Serves 4-6 people

Original Recipe by Chef Rob Rainford