• Thinly slice garlic. Slice lime into wedges. • Thinly slice pear into wedges.

• In a small heatproof bowl, combine garlic, a pinch of chilli flakes (if using) and the cracked black pepper. • In a large frying pan, heat the olive oil (2 tbs for 2 people / ¼ cup for 4 people) over high heat until just smoking, 30 seconds, then pour over garlic mixture. • Stir in the soy sauce, crispy shallots, and a pinch of brown sugar. Set aside. TIP: The hot oil will bubble up and 'cook' the garlic and chilli.

• Return frying pan to medium-high heat with a drizzle of olive oil. • When the oil is hot, add vegetable gyoza, 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 foil or a lid. • Cook until the water has evaporated and gyoza are tender and softened, 4-5 minutes. TIP: Cook in batches if your pan is getting crowded.

• In a large bowl, combine pear, shredded cabbage mix, deluxe salad mix, sesame dressing and a squeeze of lime juice. Season and toss to coat. • Divide sesame rainbow salad between bowls. • Top with veggie gyozas and crispy chili oil. Tear coriander over to garnish. Serve with any remaining lime wedges. Enjoy!