Smoky Manuka Tahini Dressing with Lemon & Miso
A creamy, umami-packed dressing sweetened with Manuka honey — perfect for salads, grain bowls and roasted veg
This versatile tahini dressing balances the earthy richness of tahini and miso with bright lemon and the distinctive sweetness of Manuka honey. Smoky paprika and Dijon add depth, while warm water loosens the texture for drizzling. Trend-forward for grain bowls, roasted vegetable salads and as a glaze for grilled veg.
Timing
Cook Time: PT0M
Prep Time: PT10M
Rest Time: PT15M
Total Time: PT25M
Active Time: PT10M
Ingredients
3
tbsp
Manuka honey
(Notes: MGO-rich variety for flavour (see Manuka section))
3
tbsp
tahini
(Notes: well-stirred)
1
tbsp
white miso
(Notes: adds umami and depth)
2
tbsp
fresh lemon juice
(Notes: about 1 lemon)
2
tbsp
apple cider vinegar
(Notes: or rice vinegar)
4
tbsp
extra virgin olive oil
(Notes: or neutral oil for a lighter taste)
1
tsp
Dijon mustard
(Notes: helps emulsify)
1
tsp
smoked paprika
(Notes: for a smoky note — adjust to taste)
1
clove
garlic
(Notes: finely minced or grated)
to taste
sea salt and freshly ground black pepper
2-4
tbsp
warm water
(Notes: to thin the dressing to desired consistency)
Instructions
Step 1
In a medium bowl, combine Manuka honey, tahini, white miso, Dijon mustard, lemon juice and apple cider vinegar. Whisk vigorously until the mixture is smooth and glossy.
Tip: Warming the tahini briefly (10 seconds) helps it blend more smoothly if it's very thick.
Step 2
Slowly drizzle in the olive oil while whisking to emulsify the dressing. If you prefer a lighter texture, use a hand blender on low for 5–10 seconds.
Tip: Add the oil in a slow, steady stream to achieve a stable emulsion.
Step 3
Stir in the minced garlic and smoked paprika, then season with salt and pepper. Adjust lemon, vinegar or honey to balance acidity and sweetness to your taste.
Tip: If the dressing tastes too bitter from tahini, add a little more Manuka honey — its floral sweetness rounds the flavours.
Step 4
Thin the dressing with 2–4 tablespoons of warm water to reach a pourable consistency. Transfer to a jar or bowl, cover and rest at room temperature for 15 minutes to let the flavours meld.
Tip: Resting mellows the miso and allows the Manuka honey's floral notes to shine through.
Timing: PT15M
Step 5
Give the dressing a final stir or shake before using. Serve over mixed greens, grain bowls, roasted vegetables or use as a glaze for warm roasted carrots or cauliflower.
Tip: Store in the fridge for up to 7 days; bring to room temperature and whisk before using as the tahini may firm up when cold.