Ingredients
s
1 small pumpkin
c
100 g corn flour
p
100 g plain flour
s
400 ml sparkling water
s
1 tsp salt
z
1 tbsp zataar
F
Frying oil
F
For the sauce:
G
3 tbsp Greek yoghurt
f
1 bunch fresh dill chopped
D
1 tsp Dijon mustard
J
½ Juice of half a lemon
Directions
1
Start by chopping your pumpkin into quarters and spooning out the flesh. Using a microplane, set it to its highest setting and place the flat side of the flesh on the microplane and carefully slice the pumpkin into little rings. Season your rings with salt.
s
1 small pumpkin
s
1 tsp salt
2
Mix together the dry ingredients into a bowl then slowly whisk in the carbonated water until combined.
c
100 g corn flour
p
100 g plain flour
s
400 ml sparkling water
3
In a separate bowl add about 100g of plain flour. Drop the pumpkin slices into the dry flour mixture and then into the wet mixture and set on a tray.
p
100 g plain flour
4
Heat up your veg oil to frying point and carefully fry your pumpkin tempura for around 3 mins until golden light and crispy. Set on a drying rack and then season in a bowl with salt and zataar.
F
Frying oil
s
salt
z
1 tbsp zataar
5
Mix together your dip and get dipping.
G
3 tbsp Greek yoghurt
f
1 bunch fresh dill chopped
D
1 tsp Dijon mustard
J
½ Juice of half a lemon
