Manuka Citrus & Wholegrain Mustard Dressing
Bright NZ-style dressing with Manuka honey, lemon zest and wholegrain mustard
A tangy, slightly sweet dressing that pairs with leafy salads, roasted vegetables or grilled fish. Uses Manuka honey for depth and a touch of New Zealand flavour — aligns with current pantry-led, wellness-focused salad trends and citrus-forward dressings popular on social media.
Timing
Cook Time: PT0M
Prep Time: PT10M
Rest Time: PT15M
Total Time: PT25M
Active Time: PT10M
Ingredients
2
tbsp
Manuka honey
(Notes: Use UMF/MGO-certified Manuka for flavour depth; warmth slightly helps pourability)
3
tbsp
extra-virgin olive oil
(Notes: Good quality, cold-pressed)
2
tbsp
apple cider vinegar
(Notes: Or white wine vinegar for a cleaner finish)
1
tbsp
wholegrain mustard
(Notes: Adds texture and stabilises the emulsion)
1
lemon
(Notes: Zest and juice of 1 lemon (approx 2 tbsp juice))
1
clove
garlic
(Notes: Finely minced or grated)
1/4
tsp
sea salt
(Notes: Adjust to taste)
1/4
tsp
freshly cracked black pepper
(Notes: Or to taste)
1
tbsp
fresh parsley
(Notes: Finely chopped — optional for herb freshness)
Instructions
Step 1
Zest the lemon, then juice it. Finely mince the garlic and chop the parsley if using.
Tip: Zest before juicing to get maximum flavour — use a microplane for fine zest.
Step 2
In a small bowl or jar, combine the Manuka honey, wholegrain mustard, lemon juice and zest, apple cider vinegar and minced garlic. Whisk or shake until the honey is fully blended with the mustard and vinegar.
Tip: Warm the honey slightly (hold the jar in warm water for 30–60 seconds) if it’s very thick to help it mix evenly.
Step 3
Slowly stream in the extra-virgin olive oil while whisking continuously to create a smooth emulsion, or add oil to the jar and shake vigorously.
Tip: For a creamier texture, use an immersion blender for 5–10 seconds.
Step 4
Season with sea salt and cracked black pepper, then stir through the chopped parsley. Taste and adjust acidity or sweetness with extra lemon juice or Manuka honey as needed.
Tip: A tiny pinch of flaky sea salt at the end brightens the flavours.
Step 5
Let the dressing rest in the fridge for at least 15 minutes to allow flavours to meld before serving. Shake or re-whisk before using.
Tip: Dressing will keep in a sealed jar in the fridge for up to 5 days — bring to room temperature and re-emulsify before serving.
Timing: PT15M