Miso grilled vegetable salad

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	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

1. 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.
2. 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.
3. Place the vegetables onto a platter and drizzle with the dressing.

More from Angela Casley

• Lamb casserole with herb dumplings
• Almond and rhubarb tart