Preheat your oven to 200°C/Fan 180°C/Gas 6. Scrub the sweet potatoes and chop them into 2cm-thick cubes. Tumble them onto a baking tray and toss with 1 tbsp olive oil and some salt and pepper. Slide into the oven and roast for 20 mins.

Meanwhile, peel and finely chop the red onion and pop it into a large mixing bowl. Zest in both limes, and squeeze the juice from 1 lime into the bowl. Halve the chilli and flick out the seeds. Finely chop the chilli. Add to the bowl with a good pinch of salt and pepper.

Carefully slice away the white pith from the remaining zested lime. Using a small, sharp knife, slice the lime segments out of their papery membranes, as you would with an orange or grapefruit. Place in the bowl. Quarter the cherry tomatoes and add to the bowl.

Take the sweet potatoes out of the oven and dust over 1 tsp ground coriander. Toss the potatoes to coat them. Slide back into the oven for 20 mins.

Finely chop the coriander stalks and roughly chop the leaves. Place on top of the cherry tomatoes, not mixing them together just yet.

After 40 mins the sweet potatoes should be soft and coloured at the edges. Remove from the oven and divide them between a couple of plates. Stir the salsa and spoon it over the top of the sweet potato wedges. Crumble over the feta and serve.