Method

• 1.
  Place the zucchini in a large microwave safe bowl and cook in the microwave on high for 3 minutes or until softened. Transfer to a food processor and whiz until smooth. Transfer to a bowl with the buttermilk, flour, beaten egg, chives and dill. Season with salt and pepper and mix until well combined. Preheat a waffle iron to high and spray with a light covering of oil.
• 2.
  Pour 1 1/3 cups (310ml) batter into the preheated waffle iron and cook for 7 minutes until golden brown. Set aside and keep warm. Repeat with remaining mixture, spraying waffle iron between each batch. Cooked waffles freeze really well. Simply reheat in a toaster.
• 3.
  Spray a medium frypan with oil and heat over medium-high heat. Cook haloumi for 2-3 minutes each side or until golden. Set aside.
• 4.
  Cook the eggs in a saucepan of boiling water for 6-6 1/2 minutes for soft boiled. Drain and run under cold running water until cool enough to peel.
• 5.
  Meanwhile, combine the yoghurt and za’atar in a bowl. Divide the waffles among plates and top with the eggs, haloumi, smoked salmon and sorrel. Scatter over extra dill and drizzle with za’atar yoghurt to serve.