Lemon Tahini & Manuka Honey Dressing
Creamy, tangy dressing sweetened with New Zealand Manuka honey — perfect for salads, grain bowls and roasted veg
A trendy, versatile dressing combining tahini and bright lemon with the floral depth of Manuka honey. Whisk together in minutes for a drizzle that’s excellent on kale salads, roasted vegetables, poke bowls or as a dip for grilled chicken. No heating required — just mix, rest briefly to let flavours meld, and use.
Timing
Cook Time: PT0S
Prep Time: PT10M
Rest Time: PT15M
Total Time: PT25M
Active Time: PT10M
Ingredients
4
tbsp
tahini (sesame paste)
(Notes: stirred well)
2
tbsp
Manuka honey
(Notes: use UMF-certified for best flavour)
3
tbsp
fresh lemon juice
(Notes: about 1 large lemon)
1
tsp
white miso paste
(Notes: adds umami and salt)
1
tbsp
tamari or soy sauce
(Notes: use gluten-free tamari if needed)
40
ml
extra virgin olive oil
(Notes: or mild-flavoured oil)
60
ml
warm water
(Notes: to loosen to desired consistency)
1
clove
garlic
(Notes: finely grated)
1
tsp
toasted sesame oil
(Notes: optional, for nuttiness)
to taste
sea salt and freshly ground black pepper
pinch
crushed red chilli flakes
(Notes: optional)
Instructions
Step 1
In a medium bowl, whisk together the tahini and Manuka honey until smooth and slightly loosened — the honey will help the tahini flow.
Tip: If tahini is very thick, warm it slightly or stir vigorously to avoid lumps.
Timing: PT2M
Step 2
Add the fresh lemon juice, grated garlic, white miso and tamari. Whisk to combine into a thick paste.
Tip: Use a microplane for the garlic to get an even flavour distribution without big pieces.
Timing: PT2M
Step 3
Slowly drizzle in the extra virgin olive oil while whisking to emulsify. Add the toasted sesame oil if using.
Tip: Drizzling the oil slowly helps create a creamy, stable emulsion.
Timing: PT1M
Step 4
Thin the dressing with the warm water, a little at a time, until you reach a pourable consistency. Season with sea salt, black pepper and chilli flakes to taste.
Tip: Warm water helps the tahini and honey integrate more smoothly than cold.
Timing: PT1M
Step 5
Transfer the dressing to a jar, seal and refrigerate for at least 15 minutes to let the flavours meld and the miso to mellow.
Tip: Flavours develop even more after an hour — make ahead and keep refrigerated for up to 5 days.
Timing: PT15M
Step 6
Give the dressing a good shake or stir before serving. Drizzle over salads, roasted vegetables or use as a dip for grilled chicken or prawns.
Tip: If the dressing thickens in the fridge, stir in a teaspoon of warm water to loosen.
Timing: PT0S