Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the sweet potatoes into 2cm wide wedges (no need to peel).

Pop the wedges onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary. 

When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.

Meanwhile, trim the cucumber, then pop onto a board and use a rolling pin to gently smack it a few times until split. Cut into roughly 2cm chunks.

In a large bowl, combine the rice vinegar, sambal, sugar for the pickle (see pantry for amount) and a pinch of salt. 

Add the smacked cucumber, toss to coat, then set aside to pickle.

Halve the lime.

Pop a small saucepan on medium heat. Add the soy sauce, sugar for the sauce (see pantry for amount) and half the juice from the lime.

Gently heat, stirring, until the sugar has dissolved, 1 min.

Remove from the heat and set your ponzu sauce aside.

Pop the gyozas onto a baking tray and drizzle with oil. Toss to coat.

Bake on the middle shelf of your oven until golden, 15-18 mins. Turn halfway through.

When ready, remove the gyozas from the oven and drizzle over the sweet chilli sauce. Turn to coat.

Add the baby leaves with a drizzle of oil to the bowl of smacked cucumber and toss to coat. TIP: Don't add the leaves too early or they'll go soggy.

Share the gyozas between your plates, drizzling over any remaining sweet chilli sauce from the tray.

Serve the sweet potato wedges and smacked cucumber salad alongside. Add a dollop of mayo (see pantry for amount).

Serve the ponzu sauce in a small dish for dipping.

Enjoy!