Smacked Cucumber + Gyoza Salad
Serves 410 mins prep10 mins cook
A refreshing and easy summer salad featuring smacked cucumbers and pan-fried gyoza, served on a bed of crispy chilli tahini. This dish is perfect for sharing and brings together vibrant flavors and textures.
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What you need
Instructions
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!View original recipe