• Roughly chop cucumber.
• Thinly slice pear into wedges.

• 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 the water has evaporated and gyozas are tender and softened, 
4-5 minutes. Transfer to a plate. 

• In a small microwave-safe bowl, combine ginger lemongrass paste and a 
drizzle of olive oil. Microwave in 10 second bursts, until fragrant. Stir in the 
soy sauce, sriracha and mayonnaise until combined.
• In a large bowl, combine shredded cabbage mix, mixed salad leaves, pear 
and cucumber. Season with salt and pepper to taste. 

TIP: Sriracha is slightly spicy, use less if you’re sensitive to heat.

• Divide pear salad between bowls. 
• Top with veggie gyozas and drizzle over soy-sriracha dressing.
• Sprinkle over crispy shallots to serve. Enjoy!