Charred Mini Gem with Miso-Tahini Dressing
Aeroveg Mini Gem, charred until smoky-sweet and draped in a creamy miso-tahini dressing — a 15-minute side that steals the plate.
Aeroveg Mini Gem is sturdy enough to take real heat, and a quick char transforms it — the outer leaves turn smoky and crisp-edged while the heart stays juicy and sweet. A creamy miso-tahini dressing settles into every layer. Serve it beside grilled fish, roast chicken, or a simple bowl of rice.
Method
- Make the dressing. Whisk the miso, tahini, rice vinegar and honey in a small bowl, adding warm water a spoonful at a time until it's the consistency of pouring cream.
- Prep the gems. Brush the cut sides of the Aeroveg Mini Gem halves with oil and season lightly with salt.
- Char. Heat a dry frying pan or grill pan over high heat until smoking. Place the gems cut-side down and cook, undisturbed, for 2–3 minutes until deeply charred.
- Kiss the other side. Flip and cook for 30 seconds more — you want the backs barely warmed so the hearts stay crunchy.
- Plate and dress. Arrange charred-side up, spoon over the miso-tahini dressing, and finish with sesame seeds, spring onion and chilli flakes if using.
Don't move Aeroveg Mini Gem once it hits the hot pan — letting the cut face sit undisturbed is what builds that deep, smoky char while the tight inner leaves stay fresh and snappy.