• Thinly slice cucumber into rounds. 
• Slice lemon into wedges. 
• Finely chop garlic.
• In a large bowl, combine miso paste, sesame dressing, the honey and a 
squeeze of lemon juice. Set aside. 

• In a small heatproof bowl, combine garlic, the low sodium soy sauce, 
brown 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.

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 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 deluxe salad mix, mixed salad leaves
and cucumber, tossing to coat. Season with salt and pepper to taste.
• Divide sesame-miso salad between bowls. Top with veggie potstickers.
• Garnish with crispy shallots. Serve with garlic chilli oil and remaining lemon 
wedges. Enjoy!