4 sweet potatoes
1 French shallot
200g Boursin cheese or goat’s cheese
1 large handful of whole almonds (ideally smoked)
1 bunch of parsley, finely chopped
1 tomato, finely chopped
1 orange, segmented
1 tbsp Dijon mustard
2 tsp red wine vinegar
¼ cup olive oil
Place the whole sweet potato in the hot coals and cover with more coal so they cook evenly. Cook for 30 minutes or until soft. Remove from the coals and cool enough to handle. Peel the skin off and roughly chop into big chunks.
For the dressing, place the mustard, salt and pepper, red wine vinegar and olive oil in a jar and shake well to emulsify.
Now add the cheese, almonds, parsley, tomato and orange to the sweet potato along with dressing. Toss and serve with crusty bread.