Peel and finely dice the shallots. Stir-fry 10 g fat, ham cubes and 1/3 of the shallots cubes for about 3 minutes. Let cool off. Clean, wash and cut the bell peppers into small cubes. Peel and chop garlic. Mix quark, crème fraîche, garlic, 1/3 shallots cubes and paprika powder. Stir in the paprika cubes, except for a little bit for sprinkling, season with salt and pepper
Roast the pine nuts in a pan without fat, take them out and let them cool down. Clean, wash and drain the rocket. Wash, drain and halve the tomatoes. Mix vinegar, remaining shallots, some salt and pepper. Finally embezzle the oil
Stir 100 g of soft fat until creamy. Stir in eggs one after the other, alternating with 1 tbsp. flour. Mix remaining flour and baking powder and stir in briefly together with buttermilk, oat flakes and cheese. Finally, fold the ham and shallots mixture into the dough
Preheat waffle iron for rectangular waffles (à approx. 9 x 15 cm) well and spread a thin layer of oil on the waffles. Fill in a little dough, spread lightly and bake approx. 6 crispy wafers one after the other. Mix rocket, tomatoes, vinaigrette and pine nuts. Arrange warm waffles and paprika quark on plates. Add salad