Haloumi & Zucchini Waffles
Servings
Prep Time
Cook Time
Ready In
Recipe: #36628
March 15, 2021
Categories: Breakfast, Dinner, Lunch, Fish, Salmon, Dairy, Cheese, Eggs, Easy/Beginner Cooking, Quick Meals, Brunch, Weeknight Meals, Waffle Iron more
"From our weekday newspaper The West Australian. Times are estimated. NOTE full recipe title is Haloumi & Zucchini Waffles With Smoked Salmon & Eggs."
Ingredients
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.
Tips & Variations
No special items needed.