1. Preheat the oven
Set your oven to 180°C (356°F) and allow it to fully preheat.

2. Prepare the sweet potato
Peel the sweet potato and slice it into 0.5 cm (1/5 inch) thick rounds. Try to keep the slices uniform for even cooking.

3. Season the slices
Place the sweet potato slices on a tray. Drizzle lightly with olive oil and sprinkle with a pinch of sea salt. Toss to coat evenly.

4. Roast
Place the slices on the oven rack or baking tray and roast for 15 minutes, or until tender but not too soft. They should hold their shape.

5. Prepare the chorizo
While the sweet potatoes are baking, finely dice the chorizo into small bits. Optional: lightly pan-fry for extra crispness and depth of flavor.

6. Make the parsley oil
Finely chop the fresh parsley. Transfer to a pestle and mortar and pound until aromatic. Add 30 ml (2 tbsp) of olive oil and mix well. (Alternatively, pulse in a small blender.)

7. Dice the kohlrabi
Peel the kohlrabi and dice into tiny cubes (brunoise cut). The finer, the better for topping balance.

8. Mix the topping
In a bowl, combine:

• The diced kohlrabi

• The crumbled feta cheese (150 g / 5.3 oz)

• The chopped chorizo

• The parsley oil
  Squeeze in the juice of half a lemon and stir gently to combine. Taste and adjust salt if needed.

9. Assemble the bites
Remove sweet potato slices from the oven and let cool slightly.
Top each slice with a spoonful of the herby feta mixture.

10. Serve
Arrange on a platter and serve immediately as a warm appetizer or savory finger food.