• 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 mixed sesame seeds and toss to coat. • Bake until tender, 20-25 minutes.

• When the fries have 10 minutes remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. • When the oil is hot, add vegetable gyoza, 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 with foil or a lid. • Cook until the water has evaporated and gyoza are tender and softened, 4-5 minutes.

• In a medium bowl, combine Asian slaw mix, baby leaves, the sesame oil and a drizzle of vinegar. Season to taste. • In a small bowl, combine Japanese dressing, soy sauce mix and the brown sugar.

• Divide sesame potato fries, veggie gyozas and Asian slaw between plates. • Drizzle Japanese sauce over the gyozas. Dollop with plant-based mayo to serve. Enjoy!