Blog Menu

Haloumi and Zucchini Waffles with Smoked Salmon and Eggs

These savoury waffles will have you looking forward to the weekend that much more.

Prep Time

        Prep time: 15 minutes
        Cook time: 12 minutes
        Yield: Serves 4


    •    olive oil spray
    •    1 tbsp za'atar
    •    200g smoked salmon
    •    red vein sorrel, to serve
    •    1/2 cup (125ml) buttermilk
    •    1 cup (280g) Greek yoghurt
    •    1/2 bunch chives, thinly sliced
    •    100g haloumi, coarsley grated
    •    4 - 6 eggs, plus 2 eggs, lightly beaten
    •    4 (480g total) medium zucchinis, grated
    •    1 cup (160g) wholemeal self-raising flour
    •    1/2 small bunch dill, chopped, plus extra to serve


  1. Using your hands, squeeze out as much water as possible from the zucchini. Transfer to a bowl with the buttermilk, flour, beaten egg, chives, dill and haloumi, season with salt and pepper and mix until well combined. Preheat a waffle iron to high and spray with a light covering of oil.
  2. Spoon enough mixture to cover the base of the waffle iron, making 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 waffles freeze really well. Simply reheat in a toaster.
  3. Cook the eggs in a saucepan of boiling water for 6-61/2 minutes for soft boiled. Drain and run under cold running water until cool enough to peel.
  4. Meanwhile, combine the yoghurt and za’atar in a bowl. Divide the waffles among plates and top with the eggs, smoked salmon and sorrel. Scatter over extra dill and drizzle with za’atar yoghurt to serve.

This great family recipe is thanks to Delicious at


Leave a comment

Please note, comments must be approved before they are published