Pumpkin waffles with salad

pumpkinvegetablespastry

Ingredients

for 6 small waffles

pumpkin purée — 3 heaped tbsp (any variety you like, but sweeter is better)
sugar — 2 tsp
flour — 110 g
milk — 130 ml
baking powder — 1 tsp
salted butter — 1 tbsp (must be very soft, almost melted, leave it out of the fridge for at least an hour)
egg — 1 pc
nutmeg
olive oil
seasonal vegetables and salad leaves of your choice
herbs, lemon juice, date syrup, salt, pepper, toasted pumpkin seeds

Cooking method

In a bowl, mix the pumpkin purée (roast or steam the pumpkin, remove the skin and seeds, and blend into a purée), flour, sugar, egg, milk, baking powder, butter, and nutmeg. Whisk well, the batter should have the consistency of thick cream. Preheat your waffle iron, grease it with olive oil, and cook the waffles until golden and crisp.

Slice your favourite vegetables (we tried a mix of cherry tomatoes, avocado, lamb’s lettuce, grilled zucchini strips, and finely sliced bell pepper, plus a generous handful of green coriander), toss together and dress with olive oil, lemon juice, date syrup, and spices.

Top each waffle with the salad, sprinkle with pumpkin seeds, and serve.

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