This grilled vegetable dish, served with baked chicken is a perfect midweek meal — and there was a race for the leftovers for lunch the next day.
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.
MISO GRILLED VEGETABLE SALAD RECIPE
Serves 4
Dressing
¼ cup miso
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
Grilled Vegetables
2 courgettes, halved lengthways
1 red pepper, cut into slices
4 field mushrooms
½ head fennel, sliced thinly
200g pumpkin, roasted in chunks
¼ cup olive oil
Salt and freshly ground pepper
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.
