Lemony Turmeric Manuka Vinaigrette with Tahini
A bright, trendy dressing that uses NZ Manuka honey for sweetness and depth
A versatile vinaigrette that balances tangy lemon and apple-cider vinegar with creamy tahini and Manuka honey. Turmeric and black pepper add an anti-inflammatory trend-forward twist — perfect for salads, roasted veg or as a drizzle for grain bowls.
Timing
Cook Time: PT0M
Prep Time: PT8M
Rest Time: PT5M
Total Time: PT13M
Active Time: PT8M
Ingredients
2
tbsp
Manuka honey
(Notes: use UMF/MGO-rated Manuka; see manuka details)
3
tbsp
fresh lemon juice
(Notes: about 1 medium lemon)
1
tbsp
tahini
(Notes: stirred)
1
tbsp
wholegrain Dijon mustard
(Notes: for texture and acidity)
120
ml
extra virgin olive oil
(Notes: cold-pressed)
1
tbsp
apple cider vinegar
(Notes: or sherry vinegar)
1/4
tsp
ground turmeric
(Notes: fresh or ground; pairs with black pepper)
2
pinch
freshly ground black pepper
(Notes: helps activate turmeric)
1/4
tsp
sea salt
(Notes: adjust to taste)
1-2
tbsp
cold water
(Notes: to loosen dressing as needed)
Instructions
Step 1
In a medium bowl combine the Manuka honey, lemon juice, tahini, wholegrain Dijon mustard and apple cider vinegar. Whisk together until the tahini is mostly incorporated and the honey has dissolved.
Tip: If your tahini is stiff, warm it slightly or stir well beforehand so it blends smoothly.
Timing: PT1M
Step 2
Slowly drizzle in the extra virgin olive oil while whisking constantly to create an emulsion. Continue until mixture is glossy and slightly thickened.
Tip: For an especially smooth emulsion, use a jar with a lid and shake vigorously instead of whisking.
Timing: PT2M
Step 3
Stir through the ground turmeric, black pepper and sea salt. Add 1 tablespoon of cold water to loosen the dressing; add another tablespoon if you prefer a thinner consistency.
Tip: Adjust acidity with more lemon juice or vinegar if the dressing tastes too sweet from the Manuka.
Timing: PT1M
Step 4
Let the dressing rest at room temperature for 5 minutes to allow flavours to meld and the turmeric to bloom.
Tip: The Manuka honey will help bind flavours; resting improves the overall balance.
Timing: PT5M
Step 5
Give the dressing a final whisk or shake before serving. Store any leftover dressing in a sealed jar in the fridge for up to 5 days; bring to room temperature and re-whisk before using.
Tip: This dressing works well on bitter leaves, roast pumpkin, grilled halloumi or as a bowl drizzle.