Manuka Honey Miso-Tahini Dressing
Umami-rich, versatile dressing for salads, roasted veg and grain bowls
A creamy, slightly sweet and savoury dressing using certified Manuka honey for depth and balance. Miso and tahini add umami and body while lemon and sherry vinegar brighten. Great for drizzle, dip or marinade.
Timing
Cook Time: PT0M
Prep Time: PT10M
Rest Time: PT15M
Total Time: PT25M
Active Time: PT10M
Ingredients
2
tbsp
Manuka honey
(Notes: use certified MGO/UMF Manuka honey for best flavour; warm slightly if thick)
3
tbsp
tahini
(Notes: well-stirred)
1
tbsp
white miso
(Notes: for umami and saltiness)
2
tbsp
fresh lemon juice
(Notes: about 1 lemon)
1
tbsp
sherry vinegar
(Notes: can substitute apple cider vinegar)
3
tbsp
extra virgin olive oil
(Notes: for a silky emulsion)
1
tsp
Dijon mustard
(Notes: helps emulsify)
1
clove
garlic
(Notes: finely grated or mashed)
2-4
tbsp
warm water
(Notes: to thin to desired consistency)
to taste
sea salt and freshly ground black pepper
(Notes: adjust to preference)
optional
chilli flakes
(Notes: for a touch of heat)
Instructions
Step 1
In a medium bowl combine the white miso, Manuka honey and Dijon mustard. Whisk until smooth and the honey is fully incorporated.
Tip: Warm the Manuka honey briefly (5–10 seconds in the microwave) if it's very viscous so it blends more easily.
Step 2
Add the tahini, grated garlic, lemon juice and sherry vinegar. Whisk vigorously to combine; the mixture will thicken.
Tip: If your tahini has separated, stir it first to reincorporate the oils for a creamier dressing.
Step 3
Slowly drizzle in the extra virgin olive oil while whisking to form an emulsion. Add 2 tablespoons warm water and whisk to loosen. Continue adding water, 1 tablespoon at a time, until you reach your desired pouring consistency.
Tip: For an extra-silky finish use a stick blender on low for 5–10 seconds.
Step 4
Season with sea salt, freshly ground black pepper and chilli flakes if using. Taste and adjust acidity with more lemon or vinegar, or sweetness with an extra 1/2 teaspoon Manuka honey if needed.
Tip: Balance is key — the honey should round the edges of the miso without making the dressing cloying.
Step 5
Transfer the dressing to a jar, seal and rest in the fridge for 15 minutes to let flavours meld before serving. Shake or stir again before using.
Tip: This dressing keeps well in the fridge for up to 5 days. Warm slightly before using if it thickens.
Timing: PT15M