Miso-Tahini Manuka Honey Dressing with Charred Lemon & Za’atar
A creamy, umami-rich dressing sweetened with Manuka honey — perfect for green bowls, roasted veg and grain salads
This versatile dressing blends tahini and white miso with premium Manuka honey for a savoury-sweet finish. Charred lemon adds smoky brightness while a pinch of za’atar gives a trendy Middle Eastern lift. Quick to make and great for meal-prep salads and roasted vegetables.
Timing
Cook Time: PT3M
Prep Time: PT7M
Rest Time: PT10M
Total Time: PT20M
Active Time: PT7M
Ingredients
2
tbsp
Manuka honey
(Notes: mildly warmed if solid; use certified MGO/UMF)
3
tbsp
tahini
(Notes: well-stirred)
1
tbsp
white miso
(Notes: adds umami and depth)
1
tbsp
rice vinegar
(Notes: or apple cider vinegar)
2
tbsp
extra virgin olive oil
(Notes: or light olive oil for a milder flavour)
1
lemon
(Notes: halved for charring; juice to finish)
1
clove
garlic
(Notes: finely grated)
2
tbsp
warm water
(Notes: to loosen dressing to desired consistency)
1
tsp
za'atar
(Notes: plus extra to finish)
1/4
tsp
sea salt
(Notes: adjust to taste)
1/4
tsp
black pepper
(Notes: freshly ground)
Instructions
Step 1
Warm the Manuka honey slightly if crystallised by placing the jar in a bowl of hot water for a minute. In a medium mixing bowl combine tahini and white miso, whisking until smooth.
Tip: Warming the honey loosens it for easier emulsification; avoid overheating to preserve beneficial properties.
Step 2
Heat a small heavy-based frying pan over medium-high heat. Place the lemon halves cut-side down and char for about 2–3 minutes until deeply caramelised at the cut surface.
Tip: Charring caramelises the lemon sugars and adds smoky brightness — use a cast-iron or stainless pan for best char.
Timing: PT3M
Step 3
Add the warmed Manuka honey, rice vinegar, grated garlic and olive oil to the tahini-miso; whisk to combine. Gradually add warm water, a tablespoon at a time, until the dressing reaches a silky, pourable consistency.
Tip: Whisking vigorously while adding water yields a creamier emulsion. For a thinner dressing, add more water or a dash more vinegar.
Step 4
Squeeze the charred lemon into the dressing, whisk in za'atar, season with sea salt and black pepper, and taste-adjust with extra vinegar, lemon or Manuka honey as needed.
Tip: Charred lemon juice is stronger and smokier than raw lemon — add gradually and taste.
Step 5
Transfer dressing to a jar, seal and refrigerate for at least 10 minutes to let flavours marry. Shake or whisk before serving.
Tip: Resting mellows the miso and lets the Manuka honey integrate — can be made ahead and kept up to 5 days refrigerated.
Timing: PT10M
Step 6
Serve drizzled over mixed greens, roasted root vegetables, grain bowls or use as a dip for crudités. Finish with a sprinkle of za'atar and an extra drizzle of Manuka honey for a glossy finish.
Tip: Works brilliantly with avocado toast or as a glaze for roasted cauliflower.