Sunday Mail - Body and Soul

HALOUMI & ZUCCHINI WAFFLES WITH SMOKED SALMON & EGGS

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MAKES 4-6

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4 (480g total) medium zucchinis,

grated

½ cup (125ml) buttermilk

1 cup (160g) wholemeal

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4-6 eggs, plus 2 eggs, lightly beaten ½ bunch chives, thinly sliced

½ small bunch dill, chopped,

plus extra to serve

100g haloumi, coarsely grated

Olive oil spray

1 cup (280g) Greek yoghurt

1 tbs za’atar

200g smoked salmon (or gravlax) Red vein sorrel, to serve

Using your hands, squeeze out as much water as possible from the zucchini. Transfer to a bowl with the DWVVGTOKNM ƃQWT DGCVGP GIIU EJKXGU dill and haloumi, season with salt and pepper, and mix until well combined.

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VJG DCUG QH VJG YCHƃG KTQP OCMKPI sure to spread to the edges. Close the iron and cook for 3-5 minutes, until golden brown.

Set aside and keep warm. Repeat with remaining mixture. (Cooked YCHƃGU HTGG\G TGCNN[ YGNN 5KORN[ reheat in a toaster.)

Cook the eggs in a saucepan of boiling water for 6-6½ minutes for soft boiled. Drain and run under cold, running water until cool enough to peel.

Meanwhile, combine the yoghurt

CPF \CoCVCT KP C DQYN &KXKFG VJG YCHƃGU among plates and top with the eggs, smoked salmon and sorrel. Scatter

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