Name: Sesame, ginger and miso
Yield: For 6–8 salads
Ingredients: 75 ml (5 tbsp) sunflower oil; 4 tbsp toasted sesame oil; 1 tbsp finely chopped or grated ginger; 1 tbsp tahini paste; 1 tsp black sesame seeds (or use toasted white sesame); 90 ml (6 tbsp) rice vinegar (or any other white vinegar); 2 tsp miso paste

Preparation info

For
6–8
salads

Difficulty
Easy

Appears in

Savour

By Peter Gordon

Published 2016

About

This thick but sharp dressing is lovely spooned over boiled rice and steamed greens, drizzled over grilled (broiled) asparagus or fish or tossed through a warm chicken salad. It also goes really well with chunks of warm roast pumpkin or beetroot (beet). It will keep in the fridge for 5 days.