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

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

Put the sweet potato chunks onto one side of a large baking tray. Drizzle with oil and sprinkle over the Thai style spice mix. 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 middle shelf until golden, 30-35 mins. Turn halfway through.

Meanwhile, trim and peel the carrot. Use the peeler to peel long ribbons down the length of the carrot, stopping at the core.

Trim the baby gem, halve lengthways, then thinly slice.

Crush the peanuts in the unopened sachet using a rolling pin.

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

Bake on the top shelf of your oven until golden, 10-12 mins. Turn halfway through.

While everything bakes, tear the ciabatta into roughly 2cm chunks.

When the sweet potatoes have 10 mins roasting time remaining, pop the ciabatta onto the other side of the baking tray in a single layer. Drizzle with oil, season with salt and pepper and toss to coat well.

Return the tray to the oven and bake on the middle shelf for the remaining roasting time, until the croutons are golden, 8-10 mins.

In a large bowl, combine the sweet chilli, rice vinegar and a drizzle of oil. Season with salt and pepper - this is your salad dressing.

When everything's ready, add the sweet potatoes, carrot and baby gem to the dressing and toss to coat. Mix in the croutons.

Share the salad between your serving bowls and top with the baked gyozas.

Finish by drizzling over the mayo and sprinkling on the crushed peanuts.