• Preheat oven to 240°C/220°C fan-forced. • Cut sweet potato into bite-sized chunks. • Place sweet potato on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast until tender, 20-25 minutes. Set aside and allow to cool slightly. TIP: If your oven tray is crowded, divide the sweet potato between two trays.

• Meanwhile, thinly slice apple/pear into wedges. • Thinly slice cucumber into half-moons. • Slice lemon into wedges. • Cut Japanese tofu into 2cm chunks.

• In a small heatproof bowl, microwave garlic paste (see ingredients) and a drizzle of olive oil in 10 second bursts until fragrant. • To garlic oil, add miso paste, the honey, a good squeeze of lemon juice and sesame seeds. Stir to combine.

• While sweet potato is cooling, in a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook tofu, tossing, until browned, 3-4 minutes. • In the last minute of cook time, add sweet chilli sauce, the low sodium soy sauce and a splash of water, tossing to coat.

• In a large bowl, combine roasted sweet potato, apple/pear, cucumber, mixed salad leaves and miso dressing. Season to taste.

• Divide sesame miso salad between bowls. • Top with Japanese glazed tofu, crispy shallots and pickled ginger. • Serve with any remaining lemon wedges. Enjoy!