Place an oven tray into a hot oven to heat while you brush the sweet potato wedges with oil and sprinkle with a little pepper, lay the wedges onto the hot tray and return it to the oven for 20 minutes until the wedges are crisp and tender.
Heat a char-grill pan, brush the lamb steaks with a little oil and sprinkle with pepper, grill the lamb steaks for 2 minutes on either side. Remove the steaks, place onto a plate, cover with tin foil and rest for 5 minutes before slicing.
To make the salsa verde, simply mix the ingredients together and set aside for a few minutes, allowing the flavours to infuse.
Arrange the sweet potato wedges with spinach leaves in serving bowls, top with chick peas, cherry tomatoes, broccoli and beetroot. Arrange slices of lamb on top, drizzle with salsa verde and crumble with Feta cheese. Serve immediately.