Grilled sweet potatoes with hemp seed and almond pesto

Cut the sweet potatoes into three inch planks, then into wedges about twice the size of a steak fry.

Put the wedges in a large Dutch oven, cover with water, season, and bring to a boil over high heat.

Cook about 95 percent through: almost fully cooked with a little bite left, so they hold together on the grill.

Lift out with a slotted spoon onto a half sheet tray to cool.

Variation: roast the sweet potatoes instead of grilling them.

Light a full chimney starter of charcoal for a medium high grill.

Toast the almonds and cool them fully before they go into the food processor.

Layer the processor with the herbs and nuts and put the olive oil in last so nothing bruises or browns; process with half the hemp seed and about 100 g of the oil.

Stir the remaining hemp seed and olive oil in afterwards to reach a saucy consistency.

Oil a paper towel and wipe the grates, then grill the wedges in two batches, 60 to 90 seconds a side on the two cut faces.

Toss the charred wedges into a stainless steel bowl as each batch comes off.

Cut the planks into smaller chunks and season with lemon juice, olive oil and salt until they taste good on their own.

Top with the pesto, the fresh dill, chervil, cilantro and parsley, and more chopped toasted almonds.