Roasted Lemon Manuka Tahini Dressing
Creamy tahini and Dijon dressing sweetened with New Zealand Manuka honey and charred lemon
A silky, trend-forward dressing combining tahini, Dijon and high-quality Manuka honey with the smoky brightness of roasted lemon. Perfect for grain bowls, roasted veg, salads or as a glaze — it balances umami, citrus and honeyed sweetness for a modern, social-media-worthy finish.
Timing
Cook Time: PT10M
Prep Time: PT10M
Rest Time: PT15M
Total Time: PT35M
Active Time: PT20M
Ingredients
60
g
tahini
(Notes: well-stirred)
3
tbsp
Manuka honey
(Notes: UMF-grade, see Manuka section)
2
tbsp
extra virgin olive oil
(Notes: or light olive oil for a milder flavour)
2
tsp
Dijon mustard
1
large
lemon
(Notes: halved — to be roasted; reserve juice and some charred zest)
2
tbsp
apple cider vinegar
(Notes: or sherry vinegar)
1
tsp
tamari or light soy sauce
(Notes: adds umami and salt)
2-4
tbsp
warm water
(Notes: to thin dressing to desired consistency)
1/2
tsp
sea salt
(Notes: or to taste)
1/4
tsp
freshly ground black pepper
pinch
smoked paprika (optional)
(Notes: for smoky depth)
Instructions
Step 1
Preheat the oven to 200°C. Place the halved lemon cut-side up on a small tray lined with baking paper. Roast for 8–10 minutes until the cut surface is caramelised and slightly charred.
Tip: Roasting concentrates the lemon flavour and adds a smoky sweetness that pairs beautifully with Manuka honey.
Timing: PT10M
Step 2
In a medium bowl, whisk together the tahini, Dijon mustard, Manuka honey, apple cider vinegar and tamari until smooth. Add the olive oil in a slow stream while whisking to emulsify.
Tip: If the tahini is very thick, warm it gently or whisk with a fork first so it blends smoothly.
Step 3
Squeeze the roasted lemon halves over the bowl, scraping in any softened pulp and a little charred zest. Whisk again, then add warm water 1 tablespoon at a time to loosen the dressing to your preferred consistency.
Tip: Taste as you go — roasted lemon can be less acidic, so adjust vinegar or honey to find the balance between bright and sweet.
Step 4
Season with sea salt and freshly ground black pepper, and stir through a pinch of smoked paprika if using. Adjust seasoning — more Manuka honey for sweetness, more vinegar for tang.
Tip: A little extra Manuka honey adds a glossy finish and a floral note popular on food feeds right now.
Step 5
Let the dressing rest in the fridge for at least 15 minutes to allow flavours to meld before serving. Give it a good stir or shake in a jar before using.
Tip: The dressing keeps well — use within 5 days. Bring to room temperature and whisk if it firms up in the fridge.
Timing: PT15M