Ingredients
2.5cm ginger root, peeled and grated
1 tbsp of honey
2 tbsp of tahini
2 tbsp of white or normal miso (paste)
Juice of half a lemon
1/1/2 tbsp of apple cider vinegar
2 tsp of Nama Shoyu or Tamari
¼ cup of extra virgin olive oil
¼ tsp Celtic sea salt or vegetable salt
Method
Whisk in a bowl or blend all the ingredients in a blender on high until smooth. Add water if it is too thick.
