• Preheat oven to 240°C/220°C fan-forced. • Cut potato into small chunks. • Place potato on a lined oven tray. Drizzle with olive oil, then 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 potato chunks between two trays.

• Meanwhile, cut tomato into thin wedges. • Thinly slice cucumber(see ingredients) into half-moons.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook ginger paste until fragrant, 1 minute. Transfer to a small bowl. • Add soy sauce mix (see ingredients), plant-based mayo 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. • When oil is hot, add vegetable gyozas, flat-side down, in a single layer. Cook until starting to brown, 1-2 minutes. • Add the water (watch out, it may spatter!) and cover tightly with a lid (or foil). • Cook until water has evaporated and gyozas are tender and softened, 4-5 minutes.

• Meanwhile, in a medium bowl, combine mixed salad leaves, tomato, cucumber, Japanese dressing and a drizzle of olive oil. • Season with salt and pepper.

• Divide sesame potatoes and Japanese salad between bowls. • Top with veggie gyozas. • Spoon creamy ginger-soy mayo over gyozas to serve. Enjoy!