Manuka Honey Tahini Lemon Dressing
A glossy, tangy dressing where UMF Manuka honey balances bright lemon and creamy tahini — great for salads, grain bowls and roasted veg.
A versatile NZ-style dressing combining certified Manuka honey with tahini, Dijon and lemon for a sweet‑tangy, velvety emulsion. Trending for its use on roasted veg bowls, grain salads and as a drizzle on warm chicken or fish.
Timing
Cook Time: PT0M
Prep Time: PT10M
Rest Time: PT15M
Total Time: PT25M
Active Time: PT10M
Ingredients
3
tbsp
Manuka honey
(Notes: UMF-certified; warm slightly if thick)
2
tbsp
Tahini
(Notes: well-stirred)
2
tbsp
Dijon mustard
60
ml
Lemon juice
(Notes: freshly squeezed)
80
ml
Extra virgin olive oil
(Notes: or neutral oil for milder flavour)
1
tsp
Lemon zest
(Notes: finely grated)
1
clove
Garlic
(Notes: finely minced or grated)
1
tbsp
Apple cider vinegar
(Notes: or white wine vinegar)
Salt and freshly ground black pepper
(Notes: to taste)
Instructions
Step 1
In a medium bowl whisk together the Manuka honey, Dijon mustard, tahini, lemon juice and apple cider vinegar until smooth and glossy.
Tip: If your Manuka honey is thick, warm the jar in a bowl of hot water for a minute to loosen it — this helps it incorporate evenly.
Timing: PT0M
Step 2
Stir in the minced garlic and lemon zest so the aromatics are evenly distributed.
Tip: Grate the garlic finely or use a garlic press to avoid raw chunks in the dressing.
Timing: PT0M
Step 3
While whisking constantly, slowly drizzle in the extra virgin olive oil to create an emulsion. Continue until the dressing is thickened and glossy.
Tip: For a quicker emulsion use a small jar: add all ingredients then shake vigorously with the lid on.
Timing: PT5M
Step 4
Season with salt and freshly ground black pepper, taste and adjust: add more lemon for brightness, a little extra Manuka honey for sweetness, or a splash more vinegar for acidity.
Tip: Balance is key — Manuka honey varies in intensity, so adjust to taste.
Timing: PT0M
Step 5
Cover and chill in the refrigerator for at least 15 minutes to allow the flavours to meld. Re-whisk or shake before serving. Keeps up to 5 days chilled.
Tip: This dressing is trendy on warm roasted pumpkin and feta bowls, mixed-grain salads, or as a glaze for warm chicken.
Timing: PT15M