For the chutney
1. Heat up 2 tbsp of olive oil and add the mustard seeds, allowing them to sizzle.
2. Add the turmeric, cumin seeds, grated ginger, green chilli and chopped garlic. Fry for 2 minutes until fragrant.
3. Add the tinned tomatoes, vinegar, sugar, salt and simmer slowly for 30 minutes until the chutney starts to thicken.
4. Season with salt and pepper
For the waffles
1. Fry the spring onions in 15mls of olive oil until browned, then add the spinach and cook until wilted. Cool and chop.
2. Mix the spelt flour, buckwheat flour, linseeds, poppy seeds and baking powder together. Add the egg, cheese and buttermilk. Season and ensure all ingredients are well combined.
3. Toast the pumpkin, sunflower, sesame and nigella seeds at 180°C for 8 minutes.
4. Peel 4 mushrooms, remove the stalk and sprinkle with thyme leaves and slithers of garlic. Drizzle the mushroom with olive oil and roast in the oven at 180C for 6 minutes.
5. Slice the remaining mushrooms as thinly as possible as well as the radishes and shallots, place in a bowl and add the juice of 1 lemon.
6. Pick and wash the kale and dress with the juice and zest of half a lemon and a little olive oil.
7. Heat up the waffle iron and place 160g of waffle batter in the iron and cook for 3 minutes.
To serve: Top the waffle with a spoon of chutney, a spoon of goats cheese, the kale and finally the radishes, sliced raw mushrooms and shallots. Top with toasted seeds.