• 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. Set aside.
• In a large frying pan, heat olive oil (2 tbs for 2 people / ¼ cup for 4 people) over high heat until just smoking, 30 seconds. Pour hot oil 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 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.

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