Miso Grilled Vegetable Salad Recipe

Serve this tasty salad with baked chicken to make a perfect midweek meal

Miso grilled vegetable salad. Picture / Babiche Martens

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.

Serves 4

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.

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New Zealand Herald

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