Savoury vegan waffles

Ingredients

• 1 sweet potato, peeled and diced
• ½ tsp smoked paprika
• 1 tsp cumin
• ¼ tsp dried thyme
• 4 tbsp Co-op olive oil, plus extra for greasing
• 300ml almond drink
• 2 tsp Co-op malt vinegar
• 200g Co-op self-raising flour
• 1 tsp baking powder
• 100ml coconut dairy free yogurt alternative
• Juice of 1 lemon
• ½ garlic clove, finely chopped
• 225g Co-op Irresistible piccolo tomatoes
• ½ x 25g pack flat leaf parsley, sliced
• 3 spring onions, sliced

Method

1. Preheat the oven to 200°C/fan 180°C/Gas 6. Toss the sweet potato with the spices, thyme and 1 tbsp of the oil. Roast for 30 mins, then blitz to a purée in a food processor.
2. In a bowl, combine the almond drink and vinegar, then leave for 5 mins. Stir in the remaining oil and the purée. Mix in the flour and baking powder until you have a batter.
3. Preheat a 2-portion waffle maker and brush with oil. Pour in half the batter and cook for 6-8 mins until turning golden. Remove and keep warm while you cook 2 more waffles.
4. For a dressing, combine the yogurt alternative, lemon and garlic. Mix the tomato, parsley, and spring onion to make a salad. Top the waffles with the salad and dressing.