Veggie Gyozas, Chicken & Ginger-Soy Mayo

• Meanwhile, cut tomato into thin wedges. Slice cucumber into half-moons.
• Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook ginger paste, until fragrant, 1 minute. Transfer to a small bowl.
• Add soy sauce mix, plant-based mayo and the brown sugar to ginger oil mixture and stir to combine.

• Return frying pan to medium-high heat with a drizzle of olive oil.
• Cook chicken steaks until cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded). Transfer to a plate to rest.
• 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 tightly with foil or a lid.
• Cook until the water has evaporated and gyozas are tender and softened, 4-5 minutes.

TIP: Chicken is cooked when it is no longer pink inside.

• Meanwhile, in a medium bowl, combine mixed salad leaves, tomato, cucumber, Japanese style dressing and a drizzle of olive oil.
• Season with salt and pepper.