Sweet potato frittata with coriander chilli sauce

Coriander chilli sauce

• 1 garlic clove
• 1 fresh green chillies, deseeded if preferred
• 2 sprigs fresh coriander, leaves and stems
• 50 g extra virgin olive oil
• 20 g lemon juice (approx. ½ lemon)
• 1 tsp ground cumin, to taste
• 1 pinch ground sea salt

Frittata

• 100 g red onion, cut into halves
• 2 cm piece fresh ginger, peeled
• 1 tbsp extra virgin olive oil
• 100 g zucchini, cut into pieces (3-4 cm)
• 250 g sweet potato, cut into pieces (3-4 cm)
• 6 eggs
• 1 tsp ground sea salt
• 50 g feta cheese
• 20 g pepita seeds, toasted (optional)