• Preheat oven to 240°C/220°C fan-forced. • Cut potato into fries. • Place fries on a lined oven tray. Season with salt, drizzle with olive oil, sprinkle over sesame seeds (see ingredients) and toss to coat. • Bake fries until tender, 20-25 minutes.

• When the fries have 10 minutes remaining, heat a large frying pan over medium heat with a drizzle of olive oil. When oil is hot, add edamame, hemp & kumara dumplings, flat-side down, in a single layer. Cook until starting to brown, 1-2 minutes. • Add a splash of water (watch out, it may spatter!) and cover with a lid (or foil). Cook until dumplings are tender and water has evaporated, 4-5 minutes. TIP: Cook dumplings in batches if your pan is getting crowded.

• Meanwhile, roughly chop baby spinach leaves. • In a medium bowl, combine Asian slaw mix, baby spinach, the sesame oil and a drizzle of rice wine vinegar. Season to taste.

• Divide sesame fries, veggie dumplings and Asian slaw between plates. • Drizzle Japanese dressing over the dumplings. • Serve with plant-based mayo. Enjoy!