This recipe combines complimentary flavours and textures to create a colourful and satisfying dish. To make it a meal, top with roasted chickpeas and serve along side flatbread and hummus.
Preheat oven to 450 F
Chop sweet potatoes into small sized cubes and add to a medium-sized bowl along with the harissa powder, salt and oil. Toss together until sweet potatoes are evenly coated.
Spread out sweet potatoes on a parchment lined baking pan and bake for 15 minutes until darkened and tender, stirring at ten minute mark before they finish baking.
Remove from oven and let cool before starting on the rest of your slaw.
While sweet potatoes are baking, thinly slice cabbage, chop radishes, chop dates, crumble feta and set aside before going on to make dressing.
To make dressing, add all dressing ingredients to a blender and blend until dressing is a uniform, bright green colour.
Add only cabbage to a large mixing bowl before adding 1/4 of the dressing.
Mix well (I always use kitchen gloves to massage the dressing into hearty leaves) and gradually add more until you are happy with the amount of dressing (you will only need to use about half of the dressing amount.)
Add the crumble feta, radishes, sweet potatoes and dates to the bowl of dressed cabbage and mix until well combined.
Add to serving bowl, top with mint leaves and other chopped herbs before serving.