Savoury pumpkin waffles with cream cheese and herb salad

HH Grazia Anna Barnett Pumpkin and Golden Beets Pumpkin Molten Pots 1419.jpg

Feeds 4 | Preparation time – 10 minutes | Cooking Time -15 minutes

200g whole grain mix seed flour
2 tsp baking powder
1 tbsp brown sugar
1 free range egg
180ml milk or milk alternative
130g pumpkin puree
½ freshly grated nutmeg
60ml oil

Cream cheese filling-
200g cream cheese
1 tsp ground black pepper
zest of half a lemon 

Herb Salad-
200g mixed salad leaves
handful of radish sprouts
drizzle of rapeseed oil
juice of 1 lemon plus zest of half
sprinkle of sea salt flakes

Heat waffle iron and brush generously with butter or oil

Combine all dry ingredients in a bowl | In another combine all wet ingredients, then gradually add wet ingredients to the dry | Stir thoroughly and spoon into the waffles iron.

For the cream cheese, simply combine all ingredients. Combine salad ingredients and serve for everyone to help them selves.