Jicama Rice Salad - Roasted Tomato - Garlic Scape Pesto | Chef Allen Campbell Recipes

Ingredients

• 8 ripe on vine cherry tomatoes
• 1 tsp coconut oil
• 3 cups peeled and diced jicama
• 1 cup sliced cucumber
• 3-4 tbsp garlic scape pesto
• 2 tbsp lemon juice
• 2 cups sliced bok choy
• 1/4 cup toasted pumpkin seeds
• pinch of chili flakes
• salt and pepper to taste
• 1 1/2 cup spinach
• 1/2 cup chopped garlic scapes
• 1/4 cup extra virgin olive oil