Chicken, Veggie Potstickers & Sesame Miso Rainbow Salad

• In a small heatproof bowl, combine garlic paste, the low sodium soy sauce, brown sugar and a pinch of chilli flakes (if using). • In a large frying pan, heat olive oil (1 tbs for 2 people / 2 tbs for 4 people) over high heat, until just smoking, 30 seconds - 1 minute, then carefully pour the oil over the garlic mixture. Set aside. TIP: The hot oil will bubble up and 'cook' the garlic.

• Return frying pan to medium-high heat with a drizzle of olive oil. Cook chicken tenderloins until browned and cooked through, 3-4 minutes each side. Transfer to a plate. • Return frying pan to medium-high heat with a drizzle of olive oil. When the oil is hot, add vegetable gyoza, flat-side down, in a single layer. • Cook until starting to brown, 1-2 minutes. Add the water (watch out, it may spatter!) and cover with foil or a lid. • Cook until the water has evaporated and gyoza are tender and softened, 4-5 minutes. TIP: Chicken is cooked through when it is no longer pink inside.