Step 1If you’re cooking this over a campfire, let it burn down to the embers and place a grill grate over them. If you’re using a BBQ, heat it to medium.
Step 2Brush the sweet potato slices on both sides with some olive oil and place on the barbecue grill above the hot coals or on a grill grate over the glowing embers of the fire. Cook for about 8 minutes each side, or until they are slightly charred and tender but keep their shape.
Step 3Mix together the onion, tomatoes and spinach or rocket in a bowl. Add the sweet potatoes and season with salt and pepper.
Step 4Stir the olive oil and lemon juice together or shake in a screw top jar until blended. Pour over the salad and toss together gently.
Step 5Sprinkle the feta over the top, then drizzle with balsamic vinegar or pomegranate molasses and serve while the sweet potato is still warm.
Add some diced chilli, sesame seeds or chopped herbs. Instead of feta, serve with torn mozzarella or grilled halloumi. Add some grilled red or yellow peppers or aubergines.
Recipe courtesy of The Camping Cookbookby Heather Thomas (HarperCollins, £9.99).