Chicken Gyoza & Plant-Based Mayo

• Meanwhile, finely chop garlic, roughly chop tomato. • Thinly slice spring onion. • Trim and roughly chop pea pods.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook garlic and spring onion until fragrant, 1 minute. Transfer to a small bowl. • Add soy sauce mix, plant-based mayonnaise and the brown sugar to the garlic oil mixture and stir to combine.

• Return frying pan to medium-high heat with a drizzle of olive oil. • When 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 tightly with foil or a lid. • Cook until the water has evaporated and gyozas are tender and softened, 4-5 minutes. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Return frying pan to medium-high heat with a drizzle of olive oil. • When oil is hot, add chicken 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 tightly with foil or a lid. • Cook until the water has evaporated and gyozas are tender and softened, 4-5 minutes.

• Meanwhile, in a medium bowl, combine mixed salad leaves, tomato, pea pods, Japanese style dressing and a drizzle of olive oil. • Season with salt and pepper.