The quantities provided above are averages only.
1 sachet(s)
Sesame Seeds
(Contains Sesame May be present Cereals containing gluten, Peanut, Nuts)
2 unit(s)
Tomato
1 unit(s)
Scallion
1 sachet(s)
Aioli
(Contains Egg, Mustard)
120 grams
Salad Leaves
1 sachet(s)
Sweet Asian Sauce
(Contains Soya, Wheat May be present Crustaceans)
2 unit(s)
Cucumber
2 unit(s)
Sweet Potato
10 unit(s)
Vegetable Gyoza
(Contains Cereals containing gluten, Soya, Wheat May be present Fish, Molluscs, Peanut, Sesame, Celery, Crustaceans, Egg)
1 sachet(s)
Soy Sauce
(Contains Soya, Wheat)
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
Preheat the oven to 240°C/220°C fan/gas mark 9. Chop the sweet potatoes into 2cm chunks (peeling optional).
Add the sweet potato chunks to a large (lined) baking tray. Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer. When the oven is hot, roast on the top shelf until golden, 20-30 mins. Turn halfway through. TIP: Use two baking trays if necessary.
Trim the cucumber, then quarter lengthways. Chop widthways into small pieces.
Cut the tomato into 2cm chunks.
Trim and thinly slice the scallion.
Trim the salad leaves, then thinly slice or tear into bite-sized pieces.
With 15 mins of potato cooking time remaining, scatter the sesame seeds over the potato and cook for the remaining time in the oven.
Just before serving, toss the salad leaves, tomato and cucumber with the sweet Asian dressing. Season to taste with salt and pepper.
Mix the soy sauce with the scallion in a small bowl.
Place a pan on medium-high heat with a drizzle of oil.
Once hot, add the gyozas and fry until golden on the bottom, 4-6 mins.
Add a splash of water, cover and cook for another 2-3 mins.
Tip: Turn the gyozas carefully to avoid tearing.
Divide the sesame roasted potatoes, vegetable gyozas and tossed salad between plates. Serve the aioli and soy sauce with scallion on the side for dipping.