Zucchini Waffles with Tapenade

• 250g flour
• 300g courgettes
• 200ml milk
• 200ml sparkling water
• 100ml olive oil
• 2 eggs
• 2 teaspoons tapenade
• 1 teaspoon salt

Pour the flour into a large bowl. Make a well in the centre and add the milk, sparkling water, olive oil, egg yolks, salt, tapenade and incorporate the 2 whisked egg whites.

Mix well until you achieve a smooth batter.

Leave the batter to rest for approximately 1 hour. In a saucepan, sautee the finely grated courgettes with 1 teaspoon olive oil. Add the courgettes to the batter.