If you've eaten with us before, you've probably already come across dukkah without thinking too much about it.
It has always been part of the way we finish certain dishes. A final spoonful that adds crunch, warmth and another layer of flavour. This summer, though, you may notice it a little more. It appears across bowls, starters and sides, quietly connecting much of our seasonal menu.
Dukkah comes from Egypt, where it has been enjoyed for generations as a blend of toasted nuts, seeds and spices. In fact, its name comes from the Arabic word meaning "to pound", describing the traditional way the ingredients are crushed together.
There has never been a single recipe. Every cook has their own version, combining different nuts with spices like coriander, cumin, sesame or sumac. That is probably one of the reasons dukkah has travelled so well beyond its origins and found a place in kitchens across the Mediterranean and beyond.
Traditionally, it was served with bread dipped in olive oil before being coated in dukkah. Today, it still follows the same principle. It doesn't overpower a dish. It simply brings another layer. A little crunch. A little warmth. A little more contrast. Sometimes, that's all a plate needs.
This season, dukkah quietly appears throughout our menu in different forms, each one chosen to suit the dish around it.
You'll find hazelnut dukkah on the Stracciatella Bowl. Pistachio and sumac dukkah on the Boniato Cakes. Pistachio dukkah on our Plant-Based Ceviche. Almond dukkah over Street Corn. And a macadamia miso dukkah brings texture to our Seasonal Peaches and Labneh.
Each blend is slightly different, but they all do the same thing. They add contrast without making a dish feel heavier, making them a natural fit for longer summer lunches.
Some of the most memorable ingredients are not the ones that take centre stage. They are the ones that quietly tie everything together.
That is exactly what dukkah does. It brings crunch where you least expect it, adds depth without overpowering the plate and makes familiar combinations feel just a little different each time.
Whether you join us for lunch, dinner or a slower afternoon meal, you'll find it scattered throughout our seasonal menu.
At Honest Greens, we have always believed that healthy food is built through thoughtful details rather than unnecessary complexity. This summer, one of those details happens to be dukkah. Alongside seasonal vegetables, open-fire cooking and more vegetarian dishes, it is one of the ingredients shaping the season in every restaurant.