Chermoula dressing
A vibrant North African herb marinade made with garlic, spices and citrus — reimagined with Pepo Farms Macadamia Oil for a nutty, more rounded finish. Use it as a marinade, drizzle, or fold it through dishes for an instant lift of flavour.
Why this works
- Fresh herbs + citrus → bright, aromatic base
- Spices → warmth and depth
- Macadamia oil → buttery, smooth finish that softens acidity and carries flavour
👉 It’s bold, but balanced — and incredibly versatile
How Pepo products elevate it
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Macadamia Oil
Replaces traditional olive oil with a more nutty, buttery profile that allows the herbs and spices to shine without sharpness
Ingredients
- 1 cup fresh coriander, roughly chopped
- ½ cup fresh parsley
- 2–3 cloves garlic
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp smoked paprika
- Juice of 1 lemon
- 80–100ml Pepo Farms Macadamia Oil
- Salt, to taste
Method
Add all ingredients to a food processor or mortar and pestle.
Blend or crush until a textured paste forms.
Adjust with extra oil or lemon juice depending on desired consistency.
How to use it
- Marinade → chicken, lamb, roasted vegetables
- Dressing → thin with extra oil or citrus for salads
- Finishing sauce → spoon over grains, eggs, or roasted dishes
Optional variations
- Add chilli for heat
- Swap lemon for vinegar for a sharper finish
- Thin further for a drizzle-style dressing
Final note
Make once, use all week.
👉 A simple way to bring bold flavour into everyday cooking
🍳 Smashed Avocado Toast with Chermoula, Fetta, Poached Eggs & Dukkah
A layered, flavour-packed take on a classic — creamy avocado folded with chermoula and fetta, topped with soft poached eggs and finished with a generous sprinkle of dukkah.
Why this combination works
- Creamy + bright → avocado meets herbaceous chermoula
- Rich + fresh → poached eggs balanced with citrus and spice
- Soft + crunch → smooth base finished with dukkah texture
👉 Every layer adds something — nothing gets lost
How Pepo products elevate it
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Macadamia Oil (in the chermoula)
Adds a silky, buttery depth that rounds out the herbs and citrus -
Moroccan or Egyptian Dukkah
Brings crunch, spice and a savoury finish that lifts the entire dish
Ingredients (serves 2)
- 2 slices good quality sourdough or bread
- 1–2 ripe avocados
- 2–3 tbsp Macadamia Oil Chermoula
- 50–80g fetta, crumbled
- 2–4 eggs
- Pepo Farms Moroccan or Egyptian Dukkah
Optional:
- Rocket or greens on the side
- Extra drizzle of Macadamia Oil
Method
1. Prepare the avocado base
Mash avocado in a bowl.
Fold through chermoula and fetta. Season to taste.
2. Toast the bread
Toast until golden and crisp.
3. Poach the eggs
Poach eggs to your liking (soft yolk recommended).
4. Assemble
Spread avocado mixture generously over toast.
Top with poached eggs.
5. Finish
Sprinkle generously with dukkah and drizzle with a little extra oil if desired.
Serve immediately.
Optional variations
Make it lighter
Skip fetta and lean into herbs + citrus
Add protein
Top with grilled halloumi or leftover roast vegetables
Turn it into lunch
Serve open-faced with a larger salad and extra dressing
When to make it
- Weekend brunch
- Quick elevated breakfast
- Light lunch with minimal prep
Final note
Simple ingredients, layered properly.
👉 A classic, reworked with depth and flavour