Wash and dry all produce. Preheat oven to 425 degrees. Cut sweet potatoes lengthwise into 1/2-inch-thick planks. Toss on a baking sheet with a drizzle of olive oil, harissa powder, and a pinch of salt and pepper. Roast in oven until browned and tender, about 30 minutes, flipping halfway through.

Peel shallot, then slice into rounds. Separate into rings and place in a small bowl along with raisins, 3 TBSP vinegar (we sent more), and 1 tsp sugar. Season with salt and pepper.

Remove and discard any tough stems or ribs from kale. Place in a large bowl, then toss in 2 TBSP olive oil and remaining sherry vinegar. Season generously with salt and pepper. Massage kale with hands until slightly wilted. Spread out in an even layer on another baking sheet. Bake in oven until crisp at edges, 16-18 minutes.

Heat a small pan over medium heat. Add hazelnuts and toast, stirring frequently, until deep golden and fragrant, about 5 minutes. Remove from pan and set aside. Add panko and a drizzle of olive oil to same pan over medium heat. Toast, stirring frequently, until golden brown, 2-3 minutes. Remove from heat.

Roughly chop hazelnuts and stir into panko in pan. Season with salt. Pick mint leaves from stems; discard stems. Stack leaves, then slice into thin ribbons.

Divide kale between plates. Top with sweet potatoes. Sprinkle with feta, panko mixture, mint, shallot and raisin mixture (to taste—you may not use all), a drizzle of olive oil, and as much of the marinating liquid as you like.