Manuka Honey Tahini Lemon Dressing
A silky, tangy dressing with NZ Manuka honey, miso and tahini — great on salads, grain bowls or roasted veg
A versatile dairy-free dressing that pairs the floral depth of Manuka honey with creamy tahini and savoury white miso. Trend-forward, gut-friendly and ready in minutes — perfect for salads, grain bowls or as a drizzle over roasted vegetables.
Timing
Cook Time: PT0M
Prep Time: PT10M
Rest Time: PT10M
Total Time: PT20M
Active Time: PT10M
Ingredients
2
tbsp
manuka honey
(Notes: use a mid-to-high MGO for pronounced flavour)
2
tbsp
tahini
(Notes: well-stirred)
2
tbsp
fresh lemon juice
(Notes: about 1 lemon)
1
tbsp
white miso paste
(Notes: adds umami and balances acidity)
60
ml
extra virgin olive oil
(Notes: for a silkier texture, use mild-flavoured oil)
1
tsp
Dijon mustard
(Notes: helps emulsify)
1
small
shallot
(Notes: finely minced)
2
tbsp
warm water
(Notes: to loosen to desired consistency)
1/2
tsp
fine sea salt
1/4
tsp
freshly ground black pepper
1/2
tsp
sumac
(Notes: optional, for a bright finish)
Instructions
Step 1
Finely mince the shallot and place it in a small bowl. Add the lemon juice and 1/2 tablespoon of manuka honey; let sit 2–3 minutes to soften the shallot and round the acidity.
Tip: Soaking shallot in lemon juice mellows its sharpness and infuses the dressing.
Step 2
In a jar or small blender combine tahini, miso, Dijon mustard, remaining manuka honey and olive oil. Whisk or blend briefly until the mixture is smooth and creamy.
Tip: If tahini is stiff, warm it slightly or stir vigorously to prevent lumps.
Step 3
Add the lemon‑shallot mixture to the tahini blend. Gradually add warm water, 1 tablespoon at a time, until you reach a pourable but creamy consistency.
Tip: Warm water helps loosen tahini without breaking the emulsion.
Step 4
Season with sea salt and black pepper, then taste and adjust: more lemon for brightness, extra manuka honey for sweetness, or a pinch more miso for depth.
Tip: Balance is key — Manuka honey can be bold, so add in small increments.
Step 5
If using, stir in sumac for a citrusy, slightly tart finish. Transfer to a sealed jar and refrigerate for at least 10 minutes to allow flavours to meld.
Tip: Resting helps the miso and honey harmonise with the tahini.
Timing: PT10M
Step 6
Shake or whisk again before serving. Drizzle over mixed greens, roasted vegetables, grain bowls or use as a dipping sauce for grilled chicken or tofu.
Tip: Bring to room temperature before serving if chilled — flavours open up with warmth.