Chicken, Veggie Gyozas & Miso-Sesame Quke Salad

• In a large bowl, combine miso paste, sesame dressing, the honey and vinegar. Set aside.

• In a small heatproof bowl, combine garlic, low sodium soy sauce, a good pinch of 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.
• In a second large frying pan, heat a drizzle of olive oil over high heat. 
• When oil is hot, cook chicken, tossing occasionally, until browned and cooked through (when no longer pink inside), 5-6 minutes. 

TIP: The hot oil will bubble up and 'cook' the garlic.

• 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.

• To the bowl with miso dressing, add deluxe salad mix, mixed salad leaves and smashed Quke. Toss to combine. Season to taste.