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
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.
