Miso & Tahini Dressing for Leaves

Recipe by Clare Mcelhatton.

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Serves 2

• Zest and juice of ½ lemon

• 2 tsp yellow or white miso paste

• 1 tbsp tahini

• black pepper to taste

• Drizzle of good olive oil (optional)

-Whisk together with water (around 4 tablespoons) into a smooth dressing

Good with:

Mixed Salad leaves from Platt fields Market Garden

Better With:

Fresh mint leaves. Keep small leaves whole and roughly tear the larger ones. Seeds (e.g. sesame, camelina or sunflower seeds)

Optional Extras:

• Carrots- cut lengthways and fry on a medium heat until soft on the inside and golden outside. Turn halfway. Or, roast in the oven with oil and salt.

• Cauliflower- Coat 2 handfuls of florets in 2tbs oil, 1tsp smoked paprika, 1 tsp cumin, ½ tsp garlic powder and half a lemon. Roast in a hot oven for 20 minutes. Carefully squeeze the lemon over the cauliflower halfway through. No salt- this will make the cauliflower soggy.

• Cucumber- deseed and sliced

• Croutons- any stale bread or crusts can be toasted in the oven with olive oil and salt. Alternatively, brush a thin slice of sourdough bread with olive oil and gently fry in a pan until golden. Break into pieces and add to the salad.

• More Herbs- fresh thyme leaves or coriander

• Pulses- butter beans, cannellini or chick peas for a tin. Marinade in the dressing for at least ½ hour before adding to the leaves.

• Radish- thinly sliced

• Squash or Pumpkin cubed and roasted in the oven

• Tofu crumbled smoked or marinated tofu