• Preheat oven to 240°C/220°C fan-forced. • Cut sweet potato into small chunks. • Place sweet potato on a 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 the sweet potato chunks between two trays.

• Meanwhile, halve snacking tomatoes (see ingredients). • Thinly slice spring onion. • Trim and roughly chop pea pods.

• 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, plant based mayonnaise and the brown sugar to ginger oil mixture and stir to combine.

• Return frying pan to medium-high heat with a drizzle of olive oil. Cook prawn wontons until starting to brown, 1-2 minutes.
• Add the water (watch out, it may spatter!), then cover with foil or a lid.
• Cook until the water has evaporated and wontons are tender and heated through, 4-5 minutes.

• Meanwhile, in a medium bowl, combine mixed salad leaves, snacking tomatoes, pea pods, Japanese style dressing and a drizzle of olive oil. • Season with salt and pepper.

• Divide sesame sweet potato chunks, prawn and chive wonton and Japanese mixed leaf salad between plates. • Spoon wonton sauce over wonton to serve. Enjoy!