We enjoy the cooking, but choosing what to cook comes first. At Honest Greens, we look at where our ingredients come from, how they’ve been raised or caught, and what we want to make with them.
At Honest Greens, our approach to healthy food starts with the ingredients we choose. For our proteins, that includes chicken with animal welfare certification, grass-fed beef aged for 30 days and organic tofu. Then come our marinades, herbs and sauces.
We use chicken with animal welfare certification for our Piri piri chicken and Lemon mustard chicken. Each has its own marinade before cooking over charcoal. Some days you might want a little heat; others, lemon and mustard.
Our Steak chimichurri starts with grass-fed beef, also with animal welfare certification, aged for 30 days. We cook it in the charcoal oven, then serve it with herb chimichurri. We like what those fresh herbs bring to the charcoal-cooked beef.
For our Tuna tataki with ají amarillo, we choose wild tuna caught with a hook and line. We pair it with ají amarillo, a yellow chilli that adds a little heat.
Our Honest Salmon goes into the charcoal oven with a savoury soy and miso glaze. We finish it with furikake, a Japanese seasoning. The glaze and the charcoal give us plenty of flavour to work with, without needing a long list of finishing touches.
For our plant-based protein, we choose organic tofu from a small producer in Barcelona. We cook organic tofu until crisp on the outside for our Herb tofu, then add parsley, mint and coriander. Ají verde sauce brings the chilli.
We like giving herbs a generous place in our cooking. Here, their freshness works alongside the crisp tofu and the sauce, making this plant-based option a dish with plenty of its own character.
Find your next Market Plate on our menu. There’s plenty we’d love to cook for you.