• Preheat oven to 240°C/220°C fan-forced.
• Place sweet potato chunks on a lined oven tray.
• Drizzle with olive oil, sprinkle with sesame seeds, season with salt and toss to coat. Bake until tender, 20-25 minutes.

TIP: If your oven tray is crowded, divide the chunks between two trays.

• Meanwhile, roughly chop snacking tomatoes (see ingredients) and celery.
• Thinly slice spring onion.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook ginger paste and spring onion until fragrant, 1 minute. Transfer to a small bowl.
• Add soy sauce mix to ginger oil mixture and stir to combine. Set aside.

• When chunks have 10 minutes remaining, return frying pan to medium-high heat with a drizzle of olive oil.
• When oil is hot, add vegetable gyoza, flat-side down, in a single layer. Cook until starting to brown, 1-2 minutes.
• Add the water (watch out, it may spatter!) and cover tightly with foil or a lid.
• Cook until the water has evaporated and gyoza are tender and softened, 4-5 minutes.

TIP: Cook vegetable gyozas in batches for best results!

• In a medium bowl, combine mixed salad leaves, tomato, celery, Japanese style dressing and a drizzle of olive oil. Season.
• Divide sesame chunks, vegetable gyozas and Japanese mixed leaf salad between plates. Spoon gyoza sauce over gyozas.
• Serve with plant-based mayonnaise. Enjoy!