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Zucchini waffles with cherry tomato salsa and dill yoghurt

"Whoever invented zucchini waffles is welcome in my home anytime. I think I have found a new favourite brunch plus a way to eat waffles for every meal - bonus. These are light, fluffy and the cherry tomato salsa packs a lovely zing. The creamy dill yoghurt ties the meal together and really is the icing on the waffle." Rebecca Thexton, Dancing Through Sunday

Zucchini waffles with cherry tomato salsa and dill yoghurt

Credit: Benito Martin

  • serves

    2

  • prep

    25 minutes

  • cook

    12 minutes

  • difficulty

    Easy

serves

2

people

preparation

25

minutes

cooking

12

minutes

difficulty

Easy

level

Ingredients

Waffles
  • 2 cups zucchini, grated (about 2 medium zucchinis) 
  • 1 tsp sea salt
  • ¼ cup milk
  • ½ cup wholemeal or spelt flour
  • 1 egg
  • 1 tbsp chopped chives
  • salt and pepper
  • 1 tsp coconut oil
Yoghurt
  • 200 ml Greek yoghurt
  • 2 tbsp finely chopped dill 
  • 1 tsp sea salt
Salsa
  • ½ punnet cherry or grape tomatoes, quartered (about 200 g)
  • 10 basil leaves, chopped
  • salt and pepper
  • 1 tbsp red wine vinegar
  • 1 tbsp extra virgin olive oil

Instructions

Place the zucchini in a strainer and sprinkle with the sea salt. Set aside to drain in a sink for 20 minutes.

Meanwhile, mix the yoghurt with the dill and season with a pinch of salt, put back into the fridge until needed.

Combine cherry tomatoes and basil in a bowl with a generous pinch of salt and pepper, red wine vinegar and a good drizzle of olive oil. Set aside.

Rinse grated zucchini with cold water and press out as much water as possible by placing it into a clean tea towel and squishing with your hands.

In a large mixing bowl, combine the zucchini, milk, flour, egg, chives and seasoning and mix into a batter. Preheat a waffle iron and coat with a little coconut oil.

Once waffle iron has reached desired temperature (I put mine on "crispy"), spoon a dollop (about ½ cup) of the waffle mixture into the middle. Spread waffle mixture to the edges with a spatula, ensuring you do not spill over the rim of the iron. Close the iron and cook for 3-4 minutes or until desired texture.

Transfer waffle to a warm plate, and continue to cook the rest of the batter. When all waffles are cooked (2-3 in total), serve with the cherry tomato salsa and dill yoghurt.

Note

• If you don’t have a waffle maker, you can fry batter as fritters in a lightly oiled frypan over medium heat. Place a few dollops of batter, gently spread to desired size and cook for 3 minutes each side until crispy and brown.

Photography by Benito Martin. Food styling by Alice Storey. Prop styling by Lynsey Fryers. Food preparation by Alice Storey & Georgina Larby. Creative concept by Louise Fay .

Rebecca Thexton is a bonafide brunch lover and Dancing Through Sunday is her food and lifestyle blog that focuses on eating the right food to nourish a happy, healthy life.

Recipe by Rebecca Thexton from Dancing Through Sunday.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


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Published

By Rebecca Thexton
Source: SBS



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