• Preheat the oven to 240°C/220°C fan-forced. Cut sweet potato into bite-sized chunks. • Place sweet potato, sesame seeds, a drizzle of olive oil and a pinch of salt and pepper over two oven trays lined with baking paper. Toss to coat, then bake until tender, 20-25 minutes.

• While the sweet potato is roasting, halve snacking tomatoes. • In a medium bowl, place snacking tomatoes and mixed salad leaves. Just before serving, drizzle with a little olive oil and the rice wine vinegar and season with salt and pepper. TIP: Dress the salad before serving to prevent the leaves from going soggy!

• In a small bowl, mix together Japanese dressing and mayonnaise.

• In a second medium bowl combine lemon pepper seasoning, a pinch of salt and a drizzle of olive oil. Add prawns and turn to coat.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook prawns, tossing, until pink and starting to curl up, 3-4 minutes.

• Divide lemon pepper prawns, sesame sweet potatoes and salad between plates. • Garnish salad with crispy shallots. Serve with Japanese mayo. Enjoy!