Description
Savory buckwheat waffles topped with golden grilled halloumi and vibrant chimichurri sauce, perfect for a bold and satisfying brunch.
Ingredients
- Buckwheat Flour: 1 cup
- All-Purpose Flour: 1/2 cup
- Baking Powder: 2 teaspoons
- Salt: 1/2 teaspoon
- Egg: 1 large
- Milk: 1 1/4 cups
- Olive Oil: 3 tablespoons
- Halloumi Cheese: 200 grams (about 7 oz)
- Fresh Parsley: 1 cup, finely chopped
- Fresh Cilantro: 1/2 cup, chopped
- Garlic: 3 cloves, minced
- Red Wine Vinegar: 2 tablespoons
- Olive Oil (for chimichurri): 1/2 cup
- Red Pepper Flakes: 1/2 teaspoon
Instructions
- Preheat your waffle iron and heat a skillet or grill pan over medium heat.
- In a bowl, whisk together buckwheat flour, all-purpose flour, baking powder, and salt. In another bowl, beat the egg with milk and olive oil. Combine wet and dry ingredients. Let batter rest for 10 minutes.
- Grease the waffle iron and skillet to prevent sticking.
- Pour batter into waffle iron and cook until crisp and golden. Meanwhile, grill halloumi slices for 2 to 3 minutes per side until golden.
- Repeat with remaining batter and cheese, keeping cooked waffles warm if needed.
- Mix parsley, cilantro, garlic, vinegar, red pepper flakes, and olive oil to make chimichurri. Stir well.
- Stack waffles, top with halloumi, and drizzle chimichurri. Serve immediately.
Notes
- Let the waffle batter rest for fluffier texture.
- Use a hot waffle iron for crispy edges.
- Pat halloumi dry before grilling to avoid splatter.
- Store chimichurri in the fridge for up to a week.
- Freeze leftover waffles and reheat in the toaster.
Nutrition
- Serving Size: 1 plate
- Calories: 410
- Sugar: 2g
- Sodium: 650mg
- Fat: 28g
- Saturated Fat: 9g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 55mg