Haloumi & Zucchini Waffles

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.