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 | Miso (Main) |
| ¼ cup | Warm water |
| ¼ cup | Tamarind |
| 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
| 2 | Courgettes, halved lengthways (Main) |
| 1 | Red pepper, sliced (Main) |
| 4 | Field mushrooms (Main) |
| ½ head | Fennel, sliced thinly (Main) |
| 200 g | Pumpkin, roasted in chunks (Main) |
| ¼ cup | Olive oil |
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Directions
- 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.
