Miso grilled vegetable salad
( SERVES 4 )
Photo by Babiche Martens
The miso tamarind dressing with a good dose of ginger is scrummy. Here, I have drizzled it over some char-grilled vegetables, but it is equally as good poured over some barbecued chicken, or try brushing it over fish before baking it in the oven.
For the dressing
|¼ cup||Warm water|
|2 Tbsp||Soy sauce|
|1 Tbsp||Runny honey, or brown sugar|
|2 tsp||Sesame oil|
|1 Tbsp||Grated ginger|
|1 Tbsp||Lemon zest, plus 2 Tbsp juice|
For the vegetables
- Firstly, make the dressing. Into a bowl place the miso and loosen it with ¼ cup warm water. Add the tamarind, soy, honey, sesame oil, ginger and lemon zest. Mix well to combine.
- Heat a grill pan to a high heat. Place all the vegetables into a large bowl. Drizzle with the oil, salt and pepper, and combine. Grill in batches until golden and just cooked through.
- Place the vegetables onto a platter and drizzle with the dressing.
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