Our series ‘Travels with Honey’ continues, showing honey’s versatility across a spectrum of cultures and cuisines. This weeks recipe shows how to shake up our winter greens using our delicate Borage Honey in a recipe with origins in the Japanese side-dish ‘goma-ae’ which means simply ‘sesame sauce’.

Emily: 'This dish is so easy and delicious, inspired by a Japanese spinach salad that can be eaten hot or cold. Borage honey is my favourite honey to use in dressings; it's light, delicate and not overpowering in flavour. The recipe serves one person and so can easily be multiplied.'

Ingredients:
2 tb tahini
45ml hot water
1 tb white miso
1 tsp borage honey
1 tsp lemon juice
1 tsp soy sauce
1 pinch salt

Method:

Stir everything together in a bowl with a small whisk. Serve with your choice of warm greens, sauteed with garlic and lemon eg. cima di rapa, chard, broccoli or spinach or a combination... Simply finish with a sprinkling of toasted sesame seeds and spring onion. 

This is a side dish that is delicious on its own or served with noodles, rice or grilled/roast meat.