• Using a meat mallet or rolling pin, smash cucumber until it splits open on the 
sides, then roughly chop. 
• Slice lime into wedges. 
• Finely chop garlic. 
• In a large bowl, combine miso paste, sesame dressing, the honey and a squeeze 
of lime juice. Set aside.  

• In a small heatproof bowl, combine garlic, the soy sauce and a pinch of chilli 
flakes (if using). 
• In a large frying pan, heat olive oil (1/2 tbsp per person) 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. 
• When oil is hot, add green 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 the water has evaporated and gyozas are tender and softened,  
4-5 minutes.  

• To the bowl with miso dressing, add shredded wombok, mixed salad leaves and 
smashed cucumber. 
• Tear in coriander (including stalk!), toss to coat and season to taste. 
• Divide miso cucumber salad between bowls. Top with veggie potstickers and 
pickled ginger. 
• Garnish with crispy shallots and wasabi peas. 
• Serve with garlic-chilli oil and remaining lime wedges. Enjoy!