Manuka Honey Tahini & Miso Dressing
Creamy, umami-rich dressing sweetened with New Zealand Manuka honey
A versatile, trend-forward dressing combining tahini, white miso and high-grade Manuka honey for balanced sweetness and savoury depth. Great on salads, roasted veg, grain bowls or as a dip — gut-friendly and low-processed, inspired by popular plant-based and fermented-food trends.
Timing
Cook Time: PT0M
Prep Time: PT10M
Rest Time: PT15M
Total Time: PT25M
Active Time: PT10M
Ingredients
3
tbsp
tahini
(Notes: well-stirred)
1
tbsp
white miso
(Notes: adds umami; use gluten-free if needed)
2
tbsp
Manuka honey
(Notes: use MGO-rated Manuka for flavour depth)
2
tbsp
fresh lemon juice
(Notes: about 1 lemon)
1
tsp
Dijon mustard
(Notes: for emulsification)
60
ml
extra virgin olive oil
(Notes: or neutral oil for lighter flavour)
40
ml
warm water
(Notes: to loosen to desired consistency)
1
clove
garlic
(Notes: minced or grated)
1
pinch
sea salt
(Notes: adjust to taste)
1
pinch
freshly ground black pepper
(Notes: to taste)
Instructions
Step 1
In a medium bowl, whisk together tahini, white miso and Dijon mustard until smooth and slightly creamy.
Tip: Use a small whisk or fork; if tahini is very thick, warm briefly to loosen.
Step 2
Add the Manuka honey and lemon juice, then whisk again until the honey is fully incorporated and the mixture starts to emulsify.
Tip: High-grade Manuka adds aromatic, caramel notes — taste as you go and add more if you prefer sweeter dressing.
Step 3
Slowly drizzle in the olive oil while whisking continuously to form a smooth emulsion. Stir in the minced garlic, then add warm water a little at a time until you reach your desired pouring consistency.
Tip: For a lighter dressing, use neutral oil (grapeseed or sunflower) or increase water gradually.
Step 4
Season with sea salt and freshly ground black pepper. Adjust acidity with extra lemon juice or sweetness with a touch more Manuka honey if needed.
Tip: Balance is key — miso brings saltiness, so add salt sparingly and taste between adjustments.
Step 5
Transfer the dressing to a jar, seal and refrigerate for at least 15 minutes to allow flavours to meld. Shake or whisk again just before serving.
Tip: Resting mellows the miso and lets the Manuka honey shine; keeps well for up to 5 days refrigerated.
Timing: PT15M
Step 6
Serve over leafy greens, roasted vegetables, grain bowls or use as a dip for crudités. Stir well before each use.
Tip: Try finishing with toasted sesame seeds or chopped herbs like parsley or coriander for freshness.