for 4 people

Batter

200 g	light spelt flour
75 g	fine polenta
½ tbsp	baking powder
¾ tsp	salt
2 ½ dl	buttermilk
1	egg
50 g	butter, soft
1 tin	corn kernels (approx. 145 g), drained

Waffles

clarified butter

Topping

80 g	bacon strips
1	spring onion incl. green part, finely chopped
150 g	cherry tomatoes, quartered
1	organic lime, grated zest and the juice
1 tbsp	olive oil
2 tbsp	coriander, finely chopped
¼ tsp	salt
a little	chilli flakes
1	avocado, cut into wedges

How it's done

Batter

Mix the flour, semolina, baking powder and salt in a bowl. Add the buttermilk and all the other ingredients up to and including the sweetcorn, mix with a wooden spoon, leave to stand for approx. 15 mins.

Waffles

Heat up the waffle iron. Brush with a little clarified butter, spoon 1 heaped tablespoon of batter onto the waffle iron for each waffle, cook the waffles for approx. 4 mins., remove and keep warm.

Topping

Slowly fry the bacon in a frying pan until crispy, then drain on kitchen paper. Mix the spring onion with all the other ingredients up to and including the chilli flakes. Serve the bacon, tomato salsa and avocado with the waffles.

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