Pea Waffles with Soy Yogurt

Ingredients

• 200 g spelt whole‑grain flour
• 2 tsp Baking powder
• Salt
• Pepper
• 2 stalks Parsley
• 200 g Peas (frozen; thawed)
• 1 tbsp Apple cider vinegar
• 2 tbsp Rapeseed oil
• 6 tbsp sparkling mineral water
• 60 g cucumber (1 piece)
• 10 g Dill (0.5 bunch)
• 200 g soy yogurt alternative
• 1 tsp lemon juice

Instructions

1. 1.

   Mix flour with baking powder, salt and pepper. Wash parsley, pat dry and chop. Puree peas with vinegar, then stir in oil and parsley. Add a splash of mineral water and mix into a smooth batter; add more water if needed.

2. 2.

   Preheat a waffle iron and brush it lightly with oil. Pour 1–2 tbsp of batter into the iron and bake for about 4 minutes until golden‑brown; repeat until all batter is used. Keep cooked waffles warm in a preheated oven at 100 °C (fan 80 °C; gas: level 1).

3. 3.

   Meanwhile peel, halve, seed and finely grate cucumber. Wash dill, pat dry and chop. Whisk soy yogurt with salt, pepper and lemon juice until smooth. Fold in cucumber and half the dill. Arrange waffles on plates, spoon 2–3 tbsp of yogurt over each, and garnish with remaining dill.