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Savoury turmeric waffles topped with lentil salad

I grew up eating a lot of Pakistani food which contains a lot of turmeric. It’s only when I was in my twenties that I learned how healthy and powerful that spice can actually be. Because I love fusion foods, I love incorporating this spice in dishes that are not traditional. For example, this meal is my take on one of my favourite breakfast foods, waffles, but I am making it as a savoury version, meaning it’s delicious for lunch or dinner. You can certainly eat them for breakfast as well if you enjoy a savoury breakfast. These waffles are grain-free and gluten free and they have a good protein content and the lentil salad with which I top them, certainly boosts the protein content as well. If you make a large batch of these waffles and freeze them, I find they taste even better when they are reheated and re-toasted as they also become crisper.

You could also top these waffles with different foods, such as a fried egg or some chickpea curry.

 

 

 

Ingredients

Lentil salad (2-3 portions)

  • 1 can lentils 398 mL, well rinsed and drained
  • 4 small carrots, grated
  • The kernels from 1 cooked ear of corn (grilled or boiled)
  • ½ cup cilantro, chopped
  • ¼ cup toasted sunflower seeds

 

Dressing

  • ¼ cup extra virgin olive oil
  • 2 tbsp. apple cider vinegar
  • 1 tsp. honey
  • ¼ tsp. ground turmeric
  • A pinch of freshly ground pepper
  • Sea salt to taste

 

Waffles (makes 6 small waffles, 2 per person)

  • 4 eggs
  • ¼ cup coconut flour
  • ¼ cup extra virgin olive oil
  • ¼ to ½ tsp. ground turmeric
  • ¼ tsp. ground ginger
  • ¼ tsp. ground coriander
  • A pinch of freshly ground black pepper
  • ¼ tsp. sea salt

 

Preparation

  • In a medium bowl, mix all ingredients for the lentil salad except for the sunflower seeds which you should add only when ready to eat for crunch.
  • To make waffles, start by mixing the eggs in a medium bowl.
  • Add coconut flour and spices and mix well with a whisk.
  • Add olive oil and mix until mixture is as smooth as possible. You may find that the mixture is lumpy but once the waffles are cooked, this will not show.
  • Turn on your waffle iron and once it’s ready to use, measure ¼ cup batter and put into the middle of the waffle maker. Close the lid and wait until your waffle maker signals the waffle is ready.
  • Transfer to a plate and repeat with batter making approximately 6 small waffles.
  • When ready to serve, arrange 1 or 2 waffles on a plate and top with a few greens (I love arugula) and finish with a few large spoonful’s of lentil salad.

Enjoy!

 

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