Preheat the oven to 200 °C. Scrub the potatoes. Wrap them in aluminium foil and bake them in the oven in about 30 minutes. Or place them on the barbecue. Turn regularly. Insert a fork to check if they are cooked. If the fork goes in easily, the sweet potatoes are cooked.
In the meantime, heat a frying pan and toast the pine nuts on a medium heat for about 3 mins. until golden brown. Cool them on a plate.
Cut off the top of the pomegranate. Cut through the skin over the segments. Break open the fruit. Remove the pips.
Slice the avocado all the way around the stone. Twist the two halves apart. Remove the stone, scoop the flesh out of the skin and cut into cubes.
Finely dice the cheese and mix with avocado and olive oil.
Take the sweet potatoes out of the aluminium foil. Slice potatoes in half lengthwise. Leave them to cool for 5 minutes. Divide the salad over the potato halves. Scatter with the pine nuts and pomegranate seeds.
