Chicken, Veggie Gyozas & Plant-Based 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.