Sweet potato salad


  • 4 sweet potatoes
  • 1 French shallot
  • 200g goat’s cheese (optional)
  • 1 large handful of whole almonds
  • 1 bunch of parsley, finely chopped
  • 1 tomato, finely chopped
  • 1 orange, segmented
  • 1 tbs Dijon mustard
  • 2 tsp red wine vinegar
  • ¼ cup olive oil
  • Salt and pepper


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 and salt and pepper 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.

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