This is a lovely side to serve with seafood.
- 4 small sweet potatoes, each wrapped in foil
- 200 g Boursin or goat’s cheese, optional
- 1 large handful whole almonds (ideally smoked)
- 1 bunch parsley, finely chopped
- 1 tomato, finely chopped
- 1 French shallot, finely chopped
- 1 orange, segmented
- Lemon halves and crusty bread, to serve
- 1 tbsp Dijon mustard
- 2 tsp red wine vinegar
- ¼ cup olive oil
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
1. Place the whole sweet potatos in the hot coals and cover with more coals so they cook evenly. Cook for 30 minutes or until soft. Remove from the coals and cool enough to handle. (Alternatively, bake in an oven). Peel the skin off (or leave it on, if you like) and roughly chop into big chunks. Place in a bowl.
2. For the dressing, place the mustard, red wine vinegar and olive oil in a jar and shake well to emulsify. Season to taste with salt and pepper.
3. Add the cheese (if using), almonds, parsley, tomato, shallot and orange to the sweet potato along with dressing. Toss. Serve with lemon and bread.