Prep
15 mins

Cooking Time

Cooking
20 mins

Serves 2

Baby Leaf

Ingredients

Serves: 2

    • 1 bag of Florette Baby Leaf salad
    • Waffle batter
    • 1½ cups plain flour, sifted
    • ¼ cup cornflour, sifted
    • 1 tsp baking powder, sifted
    • 1 tsp sea salt flakes
    • 1½ cups buttermilk
    • ¼ cup vegetable oil
    • 2 eggs
    • 280g dried chorizo, skin removed and thinly sliced
    • 3 cups baby leaves (reserve the rocket to serve with)
    • 1 cup haloumi, grated
    • 2 tbsp chopped chives
    • 1 x batch basic waffle batter
    • 2 tsp extra virgin olive oil
    • 2 eggs
    • Salt and pepper

Method

  1. Place the flour, cornflour, baking powder and salt in a large bowl and mix to combine.
  2. Mix in the eggs, then gradually add the buttermilk and oil – whisk until smooth.
  3. Add the chorizo, baby leaves, haloumi and chives to the waffle batter and fold to combine.
  4. Preheat a lightly greased waffle maker according to manufacturer’s instructions.
  5. If your waffle machine makes 1 or 2 waffles at a time it is easier to divide your batter up into separate bowls first (you could weigh it if you like) and cook in batches.  If your waffle machine makes 4 at a time pour all of the batter in and spread it evenly across the four sections.
  6. Cook for 6–7 minutes or until deep golden brown and crisp. Don’t be tempted to look at the waffles for at least the first 5 minutes or you might split them in half before they have formed enough of a crust!
  7. Once cooked turn the machine off and leave the waffles in there to keep warm or if cooking in batches set them aside.
  8. Heat the oil in a large non-stick frying pan over a high heat. Fry the eggs until the edges are crispy and the whites are fully-opaque.
  9. Line two plates or large bowls with the rest of the baby leaf and rocket salad and put a waffle on each, then an egg on top.
  10. Sprinkle with salt and pepper and sandwich with the remaining waffle to serve. Voila!
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