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 |
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.
More from Angela Casley