Sweet corn waffles with chutney salad

Waffles can be frozen for 2 months. Salad unsuitable to freeze. Recipe unsuitable to microwave.

1 cup whole meal plain flour

¾ cup white plain flour

¼ cup self-raising flour

1 teaspoon ground cumin

1 tablespoon castor sugar

2 eggs, separated

1 ¾ cups milk

60 g butter, melted

2 tablespoons water

310 g can creamed corn

½ cup chutney

SALAD

1 butter lettuce

1 medium carrot, sliced

1 small avocado, sliced

½ X 250 g punnet cherry tomatoes, halved

1 small green cucumber, sliced

¼ cup olive oil

¼ cup cider vinegar

1 teaspoon curry powder

Sift flours, cumin and sugar into a large bowl, make well in centre. Gradually stir in combine yolks and milk, then butter, water and corn. Fold in softly beaten egg whites. Drop about 2 tablespoon of mixture onto waffle iron. Close iron, cook for about 2 minutes until golden brown. Serve waffle with chutney and salad

Salad. Combine roughly torn lettuce leaves, carrots, avocado, tomatoes and cucumber in a large bowl. Combine oil, vinegar and curry powder in jar, shake well. Pour over salad jus before serving, toss gently.