Grilled Vegetables with Miso Dressing

Ingredients

• 80 g white miso paste
• 200 ml mirin (sweet rice wine)
• 1 tsp Honey
• 3 tbsp tahini (45 g; sesame paste)
• 2 broccoli heads (1 kg)
• 3 small zucchini
• Salt
• 3 tbsp olive oil
• 2 tsp blue poppy seeds

Instructions

1. 1.

   Add miso paste, mirin, 100 ml water and honey to a pot and simmer on medium heat for 6–8 minutes. Then stir in tahini. Transfer to a bowl and let cool.

2. 2.

   Wash broccoli and zucchini and slice into ~2 cm thick pieces. Blanch broccoli in boiling salted water for 1 minute. Drain, shock in cold water and drain again. Drizzle broccoli and zucchini with olive oil and grill on high heat for about 6 minutes, turning occasionally.

3. 3.

   Rinse poppy seeds and drain. Arrange grilled vegetables on a platter, drizzle with some miso dressing and sprinkle with poppy seeds. Serve remaining dressing separately.