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.