Preheat oven to 180C fan-forced (200C conventional).

Blitz all the sauce ingredients together in a blender. The sauce should have some body but it shouldn't be thick like a relish – if you achieve a runny pesto-like consistency you are on the right track. If it seems too thick, just add a little more oil to thin it out, about a tablespoon at a time.

Cut the sweet potato lengthways into thick wedges and roast for about 45 minutes or until cooked through and golden.

Scatter over the Persian-style feta chunks, coriander leaves if you have them, and drizzle with Make-it-work green sauce.

Other ideas with the Make-it-work green sauce:

Drizzle over roasted cauliflower or other roasted proteins.

As a stir-through sauce for a beef and vegetable stir-fry.

Add it to scrambled eggs.

Use as a dressing for a grain salad.

As a marinade for chicken or lamb kebabs.