Avocado and squash tempura with ponzu dipping sauce
- November 2019
- Serves 6-8
- Hands-on time 20 min
For a speedy vegan starter with a difference, try this crisp and even avocado and squash tempura, served with a homemade ponzu dipping sauce. It’s bound to impress vegetarians, vegans and meat-eaters alike.
Fan of tempura? If so, you’ll love these tempura courgettes with ponzu dripping sauce.
- Vegan recipes
- 12.7g (1.5g saturated)
- 19.1g (5.6g sugars)
Kombu is dried sea kelp and is commonly used in Japanese cooking to add
a savoury umami note to dishes.
Chile’s citrussy sauvignon gris would be worth tracking down. If not, make it a Chilean sauvignon blanc.
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