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Spiced courgette tempura with tomato vinaigrette

Ingredients

For the courgette tempura
For the tomato vinaigrette

Preparation method

  1. 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.)

  2. 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.)

  3. 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.

  4. For the tomato vinaigrette, blend all the ingredients in a food processor until smooth.

  5. 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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