Veggie Gyoza & Kimchi Cos Heart Salad
with Creamy Potatoes & Gochujang Sauce
- Eggs
- Soy
- Wheat
- Gluten
- Sesame
- May contain traces of allergens
- Soy
We've teamed up with Perfection Fresh, to bring you some superstar ingredients to level up your next meal. With a sweet flavour and fresh, crisp finish, this crunchy cos will quickly become the best part of this salad. When paired with veggie gyozas and creamy Korean potatoes, you’ll be savouring each and every bite. Compliments to the Cos we say!
Ingredients
1
Cos Lettuce
1 tin
Sweetcorn
1
Cucumber
1 packet
Garlic Aioli
(Contains: Eggs)
1 packet
gochujang
(Contains: Soy, Wheat, Gluten)
1 packet
plant-based kimchi
2
Potato
2
Spring Onion
1 packet
Vegetable Gyoza
(Contains: Gluten, Sesame, Wheat May be present: Soy)
Not included in your delivery
1 drizzle
olive oil
1 drizzle
vinegar (white wine or rice wine)
¼ cup
boiling water
Utensils
Cooking Steps
• Boil the kettle. Half-fill a medium saucepan with
boiling water, then add a generous pinch of salt.
• Cut potato into large chunks.
• Drain sweetcorn.
• Slice cucumber into thin rounds.
• Cook potato in the boiling water, over high heat,
until easily pierced with a fork, 12-15 minutes.
• Drain and return potato to saucepan. Allow to
cool slightly.
• Meanwhile, heat a large frying pan over high heat.
• Cook corn kernels until lightly browned,
4-5 minutes.
• To the saucepan with cooked potato, add garlic
aioli, sweetcorn, a drizzle of vinegar and a pinch of
salt. Toss until well combined. Season to taste with
salt and pepper.
TIP: Cover pan with a lid if the kernels are ‘popping’ out.
• Roughly chop spring onion and baby cos hearts.
• Heat a large frying pan over medium-high heat with
a drizzle of olive oil.
• When the oil is hot, add vegetable gyozas, 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 a
lid (or foil).
• Cook until water has evaporated and gyozas are
tender and softened, 4-5 minutes.
• In a medium bowl, combine cos, cucumber,
plant-based kimchi, half the gochujang and a
drizzle of vinegar. Toss to combine and season
to taste.
• Divide kimchi cos heart salad and creamy potatoes
between bowls. Top with veggie gyozas.
• Dollop remaining gochujang over gyozas to serve.
• Garnish with spring onions to serve. Enjoy!
