charred chicory, onion & pear, tahini dressing and pecan crumbs

Cut red onions into quarters with the skin on and roast them for an hour in a low oven some quartered pears alongside. Cut the chicory in half and cook it in a very hot pan until just charred. Make a dressing with tahini, garlic, lemon, olive oil and a splash of any milk. s and p. The pecans are put through the oven with a tbsp of sesame seeds and drizzle of honey over them for 10 mins, then bashed with sea salt and nigella seeds.