Sesame, ginger and miso

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

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.

Ingredients

90 ml (6 tbsp) rice vinegar (or any other white vinegar)
2 tsp

Garnish
Vegan

Method

Whisk the vinegar, miso and ginger together to form a slurry. Mix in the tahini and sesame seeds. Whisk in the oils until emulsified.