Greek-style brunch waffles

By author photo Jenny Craig Team

vegetarian

Serves 1.

INGREDIENTS

½ cup cherry tomatoes
1 small Lebanese cucumber
1/8 small red onion, finely sliced
1 serve Jenny Craig Waffles, toasted

Tzatziki yoghurt
1/3 cup (100g) low fat Greek yoghurt
1 teaspoon crushed garlic
Juice from ½ lemon
Sprig of mint or dill, finely chopped
2 tsp extra virgin olive oil

METHOD
  1. To make Tzatziki yoghurt dip, grate ½ the Lebanese cucumber, sprinkle with a little salt and place into a sieve.
  2. Squeeze out any juice from the cucumber and place in a bowl.
  3. Add the Greek yoghurt, garlic, lemon juice, herbs and extra virgin olive oil. Mix well and set aside in the fridge.
  4. Slice the cherry tomatoes into quarters, and cut the remaining cucumber into 2cm rings and then cut each ring into quarters, mix together.
  5. To assemble the waffles, top with mixed vegetables and then drizzle with the tzatziki yoghurt mix.

    TIP: If you have time, make the tzatziki yoghurt the night before to allow the flavours to develop.

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