For the courgette tempura, whisk the flour, ground turmeric, salt and egg in a bowl until well combined. Whisk in enough sparkling water to make a batter the consistency of double cream. (You may not need all of the water.)
Heat the oil in a deep heavy-based frying pan until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
Dip the courgette slices into the tempura batter, and fry in the oil for 6-8 minutes, in batches if necessary, until golden-brown and crisp. Remove with a slotted spoon and set aside to drain on kitchen paper.
For the tomato vinaigrette, blend all the ingredients in a food processor until smooth.
To serve, pile the courgette tempura into the middle of a serving plate, Top with the Parma ham and drizzle the tomato vinaigrette around the edge of the plate.
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