"From our weekday newspaper The West Australian. Times are estimated. NOTE full recipe title is Haloumi & Zucchini Waffles With Smoked Salmon & Eggs."

Original recipe yields 4 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (697.3 g)
Calories 1012
Total Fat - 57 g
Saturated Fat - 21.3 g
Cholesterol - 1429.6 mg
Sodium - 1231.7 mg
Total Carbohydrate - 37.7 g
Dietary Fiber - 4.4 g
Sugars - 13.8 g
Protein - 85.1 g
Calcium - 705.6 mg
Iron - 9.4 mg
Vitamin C - 22.4 mg
Thiamin - 0.5 mg

Step 1

Using your hands, squeeze out as much water as possible from the zucchini and transfer to a bowl with the buttermilk, flour, beaten egg, chives, dill and haloumi, season with salt and pepper and mix until well combined.

Step 2

Preheat a waffle iron to high and spray with a light covering of oil.

Step 3

Spoon enough mixture to cover the base of the waffle iron, making sure to spread to the edges and then close the iron and cook for 3-5 minutes until golden brown and then set aside and keep warm and repeat with remaining mixture (NOTE cooked waffles freeze really well and you can simply reheat in a toaster.

Step 4

Cook the eggs in a saucepan of boiling water for 6-61/2 minutes for soft boiled and drain and run under cold running water until cool enough to peel.

Step 5

Meanwhile, combine the yoghurt and za’atar in a bowl; divide the waffles among plates and top with the eggs, smoked salmon and sorrel and scatter over extra dill and drizzle with za’atar yoghurt to serve.