Cut peppers in half and remove seeds and stalk. Cut into thin strips.

Cut carrots finely into matchsticks and slice radishes into thin disks. Combine all the finely sliced ingredients to a bowl along with most of the chopped parsley. Reserving a little to scatter over at the end.

To make dressing, place the grated ginger into the centre of a piece of kitchen paper. Bring all four corners together to form a tight ball around the ginger then squeeze over a bowl or jar to collect juices.

To the ginger juice add the rest of the dressing ingredients and either whisk together or shake depending on whether you are using a bowl or a jar.

Pour the golden dressing over the salad and toss to combine then scatter over remaining parsley.