Citrus Manuka Tahini Dressing
Zesty tahini dressing sweetened with New Zealand Manuka honey
A modern, social-media-friendly salad dressing combining creamy tahini, bright citrus and the floral depth of Manuka honey. Perfect for grain bowls, roasted veg or as a drizzle over green salads. Quick to make and mellows if left to rest.
Timing
Cook Time: PT0S
Prep Time: PT10M
Rest Time: PT15M
Total Time: PT25M
Active Time: PT10M
Ingredients
3
tbsp
tahini
(Notes: stirred well)
2
tbsp
manuka honey
(Notes: runny Manuka honey works best)
3
tbsp
fresh lemon juice
(Notes: about 1 lemon)
1
tbsp
tamari
(Notes: or light soy sauce for a touch of umami)
60
ml
extra virgin olive oil
(Notes: or neutral oil for a milder flavour)
2
tbsp
warm water
(Notes: to loosen to desired consistency)
1
clove
garlic
(Notes: finely grated or minced)
1
pinch
sea salt
(Notes: to taste; add more if needed)
1
pinch
chilli flakes
(Notes: optional, for heat)
1
tsp
lemon zest
(Notes: optional, for extra brightness)
Instructions
Step 1
In a bowl or jar, whisk together the tahini, Manuka honey, lemon juice and tamari until smooth and slightly thick.
Tip: If your tahini is very stiff, warm it briefly by placing the jar in hot water first.
Step 2
Add the grated garlic, lemon zest and olive oil. Whisk vigorously to emulsify; the dressing will lighten in colour and become creamier.
Tip: Use a small hand blender for a silkier, restaurant-style finish.
Step 3
Stir in warm water a tablespoon at a time until you reach a pourable consistency. Season with sea salt and chilli flakes, adjusting lemon and Manuka honey to balance sweet, salty and tangy notes.
Tip: Taste and aim for a bright, slightly sweet finish — Manuka honey should be noticeable but not overpowering.
Step 4
Cover and leave the dressing to rest in the fridge for at least 15 minutes to let the flavours meld. Shake or whisk again before serving.
Tip: Resting mellows the raw garlic and lets the Manuka honey infuse the tahini for a rounder flavour.
Timing: PT15M
Step 5
Serve drizzled over mixed leaves, roasted vegetables, grain bowls or use as a dip for veg sticks. Store refrigerated in an airtight jar for up to 5 days; bring to room temperature and re-whisk before using.
Tip: If it thickens in the fridge, thin with a splash of warm water and shake well.