Citrus and Ginger Salad

Pour the water and sugar in a small sauce pan.

Heat until it boils then lower the heat.

Peel the ginger and cut thin slices. Add to the sauce pan.

Cook for 10 minutes at low heat.

Drain to remove the ginger slices and set this syrup aside until cold.

Peel the citrus and cut slices.

Place in a bowl.

Chop the mint and add to the bowl.

Spread the lime zest and pour the syrup.

Mix gently and set aside in your fridge.

Just before serving, roast the pistachios for 2-3 minutes in a small frying pan.

Serve the salad and spread pistachios.