Charred Lemon Manuka Miso-Tahini Dressing
A trendy umami dressing boosted with Manuka honey — perfect for salads, grain bowls and roasted veg
Bright charred lemon, savoury white miso and creamy tahini are balanced with the floral depth of Manuka honey to create a versatile dressing. Low-sugar, high-flavour and on-trend for grain bowls and roasted-veg salads.
Timing
Cook Time: PT5M
Prep Time: PT10M
Rest Time: PT10M
Total Time: PT25M
Active Time: PT10M
Ingredients
2
tbsp
Manuka honey
(Notes: Use MGO 263 / UMF 10 if available; adjust to taste)
2
tbsp
white miso paste
(Notes: adds umami and depth)
2
tbsp
tahini
(Notes: smooth, well-stirred)
2
tbsp
apple cider vinegar
(Notes: or rice vinegar for a milder flavour)
1
tbsp
tamari (or soy sauce)
(Notes: use gluten-free tamari if needed)
1
whole
lemon
(Notes: halved and charred; juice and softened charred flesh included)
1
clove
garlic
(Notes: peeled and finely grated or minced)
60
ml
extra virgin olive oil
(Notes: can substitute light olive oil for a thinner texture)
2
–4
tbsp
(Notes: warm water to loosen dressing to desired consistency)
pinch
smoked salt
(Notes: or sea salt; plus freshly cracked black pepper to taste)
Instructions
Step 1
Heat a small heavy-based frying pan or grill plate over medium-high heat until hot. Place lemon halves cut-side down and char for 2–3 minutes until caramelised and slightly blackened.
Tip: Char the lemon to bring smoky sweetness — this pairs beautifully with Manuka honey.
Timing: PT03M
Step 2
In a medium bowl or blender combine the white miso, tahini, Manuka honey, tamari and apple cider vinegar. Add the grated garlic and squeeze in the juice and softened flesh from the charred lemon halves.
Tip: If using a blender, you’ll get a silkier emulsion; a whisk works fine for a rustic texture.
Step 3
Slowly stream in the olive oil while whisking or blending to create a thick emulsion. If the dressing is too thick, add 1 tablespoon warm water at a time until you reach the desired pourable consistency.
Tip: Warm water helps loosen tahini and highlights the Manuka’s floral notes without thinning the flavour.
Step 4
Season with a pinch of smoked salt and cracked black pepper, taste and adjust balance — add more vinegar for acidity, Manuka honey for sweetness, or tamari for saltiness.
Tip: A tiny extra splash of lemon brightens it up; add cautiously as the charred lemon is already assertive.
Step 5
Let the dressing rest at room temperature for 10 minutes to allow flavours to meld, then give it a final whisk before serving. Store in a sealed jar in the fridge for up to 7 days; bring to room temperature and whisk before using.
Tip: Resting mellows the miso’s sharpness and lets the Manuka honey perfume the blend.
Timing: PT10M