Simmer potatoes until tender, steam dry, then gently smash. Roast or air fry until golden and crisp.
Whisk together tahini, miso, sesame oil, lime juice, mayo and water until smooth.
Scoop the seeds from the cucumber and chop into half moons. Slice the spring onions and pick the coriander leaves.
Toss the crispy potatoes with the veg and sesame mayo dressing. Top with black sesame seeds and a big drizzle of chilli oil.
