Ginger Spring Onion Sauce

• 250 g spring onions (greens and whites; from 1 to 2 large bunches), thinly sliced
• 50 g

Mix together the spring onions, ginger, oil, soy, vinegar and salt in a bowl. Taste and check for salt, adding more if needed. Though it’s best after 15 or 20 minutes of sitting, this sauce is good from the minute it’s stirred together and for up to a day or two in the fridge. Use as directed, or apply as needed.