Smacked Cucumber + Gyoza Salad

1: With a rolling pin, lightly but firmly smack the cucumbers so they begin to fall apart. Chop into large chunks, then mix with 1 tbsp of salt + leave for 10 mins.

2: For the dressing, in a bowl mix together soy, rice wine vinegar, grated ginger, garlic, lime juice + toasted sesame seeds. Add a splash of something sweet if needed.

3: For the tahini base, mix the tahini with crispy chilli oil, then loosen with a splash of lime juice or water to adjust consistency.

4: Drain off any excess cucumber liquid, then toss well with the dressing.

5: Cook your gyoza according to packet instructions until crispy, then add to the cucumbers + mix carefully.

6: To serve, add a spoonful (or two) of the tahini mix to the middle of a plate, then spread out. Spoon on the cucumber + gyoza mix, then garnish with spring onion, red chilli + coriander leaves - enjoy!