Instructions: Peel the rind from three lemons removing any pith.

Cut the garlic and ginger into 8 pieces each and place with the rind honey and sugar in a small saucepan.

Add 1 cup of lemon juice.

Bring to the boil and reduce by half adding 1/2 tsp salt and 1/2 tsp white pepper.

Cool then strain into a bowl and whisk in the olive oil.

Finely slice the pepper and cucumber taking care to remove the seeds from both.

Rinse the bean sprouts in cold water and drain.

Finely shred the cabbage removing the core first.

Slice the beetroot (you will want to wear gloves for this).

Finally mix all the vegetables together toss with the dressing and stand for 20 minutes before serving.

Recommended wine: This dressing calls for an assertive wine and whether its served with fish vegetables or poultry a New Zealand Sauvignon blanc will complement it perfectly.

Serves 6 as an accompaniment

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