• Preheat oven to 240°C/220°C fan-forced. Cut sweet potato into fries. • Place fries on lined oven tray. Drizzle with olive oil, add sesame seeds, season with salt and toss to coat. • Bake until tender, 20-25 minutes. TIP: If your oven tray is crowded, divide fries between two trays.

• Meanwhile, slice tomato into wedges. • Thinly slice spring onion. • Finely chop celery.

• 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 combine.

• 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 gyoza in batches for the best results.

• Meanwhile, in a medium bowl, combine mixed salad leaves, tomato, celery, Japanese dressing and a drizzle of olive oil. • Season with salt and pepper.

• Divide sesame fries, vegetable gyoza and Japanese-dressed salad between plates. • Spoon gyoza sauce over gyoza. • Serve with plant-based mayonnaise. Enjoy!