want a killer dressing to top of your favourite salad? why not try this zingy cucumber dressing recipe from ‘the wagamama cookbok’? makes about 500ml (16fl oz)

you need

• salt
• 1 garlic clove, peeled and sliced
• 2.5cm (1 in) piece of fresh ginger root, peeled and sliced
• 125g (41/2 oz) sugar
• 225ml (8fl oz) water
• 225ml (8fl oz) rice vinegar
• 225g (8oz) cucumber, grated
• 6 spring onions, trimmed and thinly sliced
• 2 chillies, trimmed, deseeded and finely chopped

instructions

put the vinegar, water, sugar, ginger and garlic in a pan and bring to the boil. season with salt and cook for 2 minutes, stirring until the sugar has dissolved. leave to cool
put the cucumber and spring onions in a bowl and scatter over the chillies. strain the cooled sauce through a sieve over the cucumber and discard the garlic and ginger. stir well and store in the fridge for up to 7 days