• 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, using a meat mallet or rolling pin, smash 
cucumber until they split open on the sides, then 
roughly chop. 
• Trim and thinly slice pea pods lengthways. 
• Slice lime into wedges. 
• Finely chop garlic. 
• Cut Japanese tofu into 2cm chunks. 

• In a small microwave-safe bowl, microwave  
garlic and a drizzle of olive oil in 10 second bursts 
until fragrant.
• To garlic oil, add miso paste, the honey, a good 
squeeze of lime 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 soy sauce and a splash of water, tossing 
to coat. 

• In a large bowl, combine roasted sweet potato, 
pea pods, smashed cucumber, red butter lettuce 
and miso dressing. Season to taste with salt 
and pepper.

• Divide smashed miso cucumber salad between 
bowls. Top with Japanese tofu and pickled ginger.
• Garnish with wasabi peas and serve with any 
remaining lime wedges. Enjoy!