Manuka Honey Tahini Dijon Dressing
A glossy, trend-forward dressing combining Manuka honey with tahini and Dijon for salads, roasted veg and grain bowls
This versatile Manuka honey tahini Dijon dressing is creamy, slightly tangy and lightly sweet — perfect for drizzling over salads, grain bowls or roasted vegetables. Inspired by recent social trends favouring tahini-honey blends and pantry-friendly dressings, it balances umami and citrus with the distinctive depth of New Zealand Manuka honey.
Timing
Cook Time: PT0M
Prep Time: PT10M
Rest Time: PT15M
Total Time: PT25M
Active Time: PT10M
Ingredients
3
tbsp
manuka honey
(Notes: preferably UMF 10+, room temperature)
4
tbsp
tahini
(Notes: well-stirred)
2
tbsp
Dijon mustard
(Notes: smooth)
3
tbsp
extra-virgin olive oil
(Notes: or light olive oil for a milder flavour)
2
tbsp
apple cider vinegar
(Notes: or white wine vinegar)
1
tbsp
fresh lemon juice
(Notes: about half a lemon)
1
clove
garlic
(Notes: finely grated or crushed)
60
ml
cold water
(Notes: to loosen to desired consistency)
1/2
tsp
sea salt
(Notes: to taste)
1/4
tsp
freshly cracked black pepper
Instructions
Step 1
In a medium bowl combine the tahini, Dijon mustard and grated garlic. Whisk until smooth and slightly loosened.
Tip: If your tahini is very thick, warm it briefly in a bowl over hot water to make whisking easier.
Step 2
Add the Manuka honey, apple cider vinegar and lemon juice. Whisk thoroughly until the honey is fully incorporated and the mixture is glossy.
Tip: Use a drizzle of honey first, then add the rest while whisking to emulsify more easily.
Step 3
Slowly drizzle in the olive oil while whisking vigorously to create a creamy emulsion. If the dressing becomes too thick, whisk in cold water a tablespoon at a time until you reach the desired pourable consistency.
Tip: For an extra-silky texture, blend briefly with an immersion blender instead of whisking.
Step 4
Season with sea salt and freshly cracked black pepper. Taste and adjust balance — add a little more lemon for brightness, more Manuka honey for sweetness, or more vinegar for tang.
Tip: Manuka honey has a distinct flavour; start with the stated amount and adjust to your preference.
Step 5
Transfer the dressing to a jar, seal and refrigerate for at least 15 minutes to allow flavours to meld before serving.
Tip: Dressing will keep for up to 7 days in the fridge. Bring to room temperature and whisk or shake before using if it firms up.
Timing: PT15M