Pork steaks with honey-habanero barbecue sauce
Sweet potato
Chard-onion gratin
Watermelon-tomato salad with mint and (local) chèvre

The sweet potato was fork-mashed and the pork with its sauce was placed on
top[1]. That turned out to be a very nice combination.

Here's how I made the salad:

Cut two tomatoes in half lengthwise. Cut out the white core and woody stem
end. Cut tomatoes into wedges and put into a serving bowl.
Remove the rind from half a watermelon. Cut out chunks of watermelon roughly
the same size as the tomato wedges; add watermelon chunks to serving bowl.
Working rather delicately, crumble chèvre over the top of the salad. (If
you're too rough, you waste a lot of the cheese because it'll stick to your
hands.)
Strip the leaves from a stem of mint. (I used apple mint from our garden.)
Slice the leaves very thinly and scatter over the top of the salad.
Very lightly drizzle with best-quality olive oil and sprinkle with finishing
salt. (I used Sutter Buttes Ascolano extra-virgin olive oil and Cyprus sea
salt flakes: This salad is a variation of one made using feta. The salad
with feta doesn't necessarily need any salt added, but since chèvre isn't as
salty as feta, the additional salt is needed.)
Gently fold ingredients together.

Bob
[1] You know, like a weasel stacks its prey ;-)