Ok, so bear with me here, but I really do think this recipe bangs. Hard. Normally, chimmichurri is used with fresh parsley, and whilst that's great and tasty, my version uses fresh coriander which just gives that extra hint of spice and zing, and it blends so incredibly well with the salty tang of the feta cheese. It's a powerful dish, so don't expect to go kissing people afterwards (unless you've both eaten the same thing!!) but it's worth it because it honestly tastes so damn good. The creaminess and sweetness of the potatoes (that have been roasted and seasoned by the way!), covered with the spicy chimmichurri sauce and the saltiness of the feta cheese...it's another winning combination that I can't wait for you to try.

This meal does take slightly longer to cook, so make sure you give yourself plenty of time. You also make a good amount of the sauce, so you can use it afterwards in other meals throughout the week - it's great drizzle over veggie chicken, used as dips for chips or crisps, or even used to switch up tacos. You'll be surprised by just how versatile the sauce is, even with it's distinctive flavour. I also finish off the recipe with some fresh coriander and a generous handful of fresh rocket, but they're delicious served with a fresh salad too (and even better as leftovers the next day!!).