Ruccola Salad with Berries, Chicken Breast and Parmesan Waffles

Serves 445 minutes
500 g mixed berries (raspberries, blueberries, blackberries, red currants, strawberries)/ substitute with 300 g of frozen berries
400 g ruccola
2 scallions
3 tablespoons pumpkin seed oil
1 tablespoon honey
2 tablespoons lemon juice
Freshly ground mixed pepper
50 g parmesan, grated
250 ml buttermilk
1 egg
1 teaspoon baking powder
125 g buckwheat flour
2 chicken breast (160 g each)
2 tablespoons olive oil

1. Clean, wash and dry berries. Remove stems from strawberries and cut into quarters. Remove currants from stem. Wash and dry rucola with salad-spinner. Cut shallots into thin rings.
2. For the dressing, mix pumpkin seed oil, honey, lemon juice, salt and pepper. Mix salad, berries and dressing.
3. For the waffles, mix grated parmesan buck wheat flour, baking powder, eggs and buttermilk in a bowl. Season with salt and pepper. Grease a waffle iron and use the mixture to make 8 waffles. Alternatively, use the mixture to make 4 pancakes in a non-stick frying pan, frying each side for 2 minutes. Keep the waffles warm.
4. Season chicken breast with salt and pepper. Heat a second frying pan, spread oil in it and fry chicken breast, on each side, for 5 minutes. Remove from pan and cut into slices.
5. Serve the salad with waffles and chicken breast.