This sauce came about from staring deeply into my fridge and out to my fledgling herb garden, then hoping for the best. And having a random craving for chimichurri flavours. It makes about 1½ cups and any leftovers can be stored in a sealed jar or airtight container in the fridge for up to one week.
700g sweet potato
½ cup Persian-style feta
handful of coarsely torn coriander leaves (optional)
For the Make-it-work green sauce
1 cup flat-leaf parsley
½ cup olive oil (plus extra ¼ cup to thin sauce, if too thick)
⅓ cup apple cider vinegar
¼ cup mixed herbs (whatever is in the herb garden or lurking in the crisper)
¾ cup green olives (about 110g)
1 green chilli, chopped (or ¾-1 tsp chilli flakes, to taste)
1 tsp ground cumin (or ground coriander)
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.