Chaffle Apple Salad with Almond Butter and Parlick Fell
A chaffle is a waffle made with cheese and eggs... it is basically a soft tortilla/crepe when fried or made in a waffle iron.
... but the benefit is is has high levels of protein and healthy fats and very minimal carbohydrates. It is SO simple to make and lacto-ovo vegetarian for a different vibe to meat.
I don't own a waffle iron or sandwich maker so I grill mine in my griddle pan - but you could fry in a non-stick too.
Cover or fill with grilled meats and salad like a gyros or shawarma or even something rich like a smokey chilli, smoked salmon and cream cheese to roll up or keep it vegetarian with tahini and greek yoghurt. You can use them in place as a burger bun or tortilla or even sweet as a crepe.
Parlick Fell - is a sheep's cheese very similar to Edam in texture but with berry notes and salt forward not as far as halloumi or feta. Not dissimilar to cheddar in flavour but weaker. *Does not taste like 'sheep'*.
For the chaffle:
1 egg
50g grated low hydration mozzarella or cheddar
1 tsp diced chives *optional
For the salad:
1/2 small gem shredded
1/4 apple diced
1/4 tsp sage
1 tsp chopped chives
1/2 tsp fennel seeds* optional
Dashes of apple cider vinegar and olive oil
Additional:
30g Parlick Fell or any favourite cheese (Stichelton or brie would work amazing).
1 tbsp of your favourite nut butter (I just love almond butter)
Preheat your pan over a medium heat.
Whisk the egg and add the chives and cheese, mix well and spread onto the griddle. Cook for 2/3 minutes until mostly firm and flip. Cook for 1/2 minutes and remove.
Whilst cooking the chaffle, shred the gem, apple and chives and toss with fennel seeds, cider vinegar and oil.
Dice your Parlick Fell and grab a tbsp of nut butter. You could add the cheese to the salad too.
Roll up and eat! The chaffles can be frozen too!
Hit your five appetites, have less cravings and get good levels of variety.
Per chaffle:
Cals 195 P: 15 C: 1 F: 15
For the whole salad:
Cals 460 P: 25 C: 10 F: 35 Fibre 3g