Japanese Kumara Salad with Sesame Eggs and Goma Dare Sauce

Steps

1. oven to 220°C. Line an oven tray with baking paper.
2. Toss kumara, garlic and ginger with a drizzle of oil on prepared tray. Season with salt and pepper and bake for about 25 minutes, until tender and golden. Turn once during cooking.
3. Place eggs in a small pot and cover with water. Bring to the boil, reduce to a simmer and cook for 3 minutes. Drain and cool under cold tap, then peel off shell.
4. While kumara and eggs cook, roughly chop coriander leaves and stalks and set aside. Trim 1cm off the end of each baby bok choy and discard. Rinse and separate leaves, then thinly slice. Peel carrots into long, thin ribbons.
5. Place bok choy, carrot ribbons and mung bean sprouts in a medium bowl. When ready to serve, toss with lemon juice and olive oil/sesame oil to combine and season to taste with salt and pepper.
6. When eggs have finished cooking, place first measure of goma dare sauce in a small bowl. Place each peeled egg, one at a time, in the bowl and gently turn to coat in sauce. Transfer eggs to a shallow bowl or plate and sprinkle over sesame seeds, turning to coat on all sides. Set aside.
7. divide kumara between plates and top with Japanese salad. Drizzle over remaining goma dare sauce to taste and top with a sesame egg, a sprinkle of coriander and pickled ginger. Serve a lemon wedge on the side for squeezing (if using).