2 clovesgarlic, coarsely chopped2 tsp each ground cumin and ground paprika110 mlolive oil50 mllemon juice2small red onions, cut into wedges1.5 kgsmall sweet potato, cut into wedges¾ cup (loosely-packed) coarsely torn flat-leaf parsley2 tbspthinly sliced preserved lemon rind150 gmfeta, coarsely chopped
Preheat oven to 200C. Combine garlic and spices in a mortar and using a pestle pound to a paste. Add 55ml olive oil and 25ml lemon juice, season to taste with sea salt and freshly ground black pepper. Place onion and sweet potato in a large bowl, pour over spice mix and toss to coat evenly, then place on a baking paper-lined oven tray and roast for 20 minutes or until vegetables are tender, then cool and place in a large bowl.
Add parsley and preserved lemon to sweet potato mixture and toss to combine. Combine remaining olive oil and lemon juice in a bowl, season to taste, add feta and mix to combine. Drizzle over sweet potato and toss to coat.