• Preheat oven to 240°C/220°C fan-forced.
• Cut sweet potato into bite-sized chunks.
• Place sweet potato on an oven tray lined with 
baking paper. 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 sweet potato 
between two trays.

• Meanwhile, using a meat mallet or rolling pin, smash 
cucumber until it splits 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 the garlic oil, add miso paste, the honey, a good 
squeeze of lime juice and sesame seeds. Stir to 
combine and set aside.   

• While sweet potato is cooling, heat a large frying pan 
with 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 sesame miso cucumber salad between bowls.
• Top with Japanese tofu and pickled ginger.
• Garnish with wasabi peas and serve with any 
remaining lime wedges. Enjoy!