• Set air fryer to 200°C. 
• Cut sweet potato into bite-sized chunks. 
• In a medium bowl, combine sweet potato, 
sweet soy seasoning and a drizzle of olive oil.
• Place sweet potato into the air fryer basket and 
cook for 10 minutes. 
• Shake the basket, then cook until tender, a 
further 5-10 minutes.

TIP: No air fryer? Preheat oven to 240°C/220°C 
fan-forced. Prep as above. Place sweet potato on a 
lined oven tray. Sprinkle with sweet soy seasoning 
and toss to coat. Roast until tender, 20-25 minutes.

• Meanwhile, thinly slice cucumber into rounds.
• In a second medium bowl, combine the vinegar
and a good pinch of sugar and salt.
• Add cucumber to pickling liquid. Add enough 
water to just cover cucumber. Set aside.

• Trim and roughly chop pea pods. 
• Slice lemon into wedges. 
• In a large bowl, combine sweet chilli sauce, a 
good squeeze of lemon juice and a drizzle of 
olive oil. Set aside. 

• Cut Japanese tofu into 2cm chunks.
• When sweet potato has 5 minutes remaining, 
heat a large frying pan over medium-high heat 
with a drizzle of olive oil.
• Cook tofu, tossing, until browned, 3-4 minutes.

• To the bowl with dressing, add deluxe salad mix
and pea pods, tossing to combine. Season with 
salt and pepper to taste.

• Drain pickled cucumber.
• Divide sweet potato, Japanese tofu, cucumber 
and deluxe salad between bowls. 
• Drizzle over sesame dressing and sprinkle over 
mixed sesame seeds to serve. Enjoy!