Nutrition	%GDA	Range
Energy Kcal	1,260
Protein	17.33%
Other Carbohydrate	15.44%
Sugar	11.66%
Fat Saturated	46.75%
Fat Unsaturated	209.50%
Fiber	16.92%
Sodium	11.30%
Salt	11.99%

h sparkling water to form a smooth batter (you may not need all of the water). 3. Dip the vegetables into the batter courgette, cut into 8cm/8/4in batons, purple sprouting broccoli cut into florets, mangetout, red onion peeled and cut into petals, and carrots cut into chunks and blanched - and carefully lower into the hot oil. 4. Fry for 1-2 minutes on each side, or until crisp and golden-brown on both sides. Remove from the pan using a slotted spoon and set aside to drain on a plate lined with kitchen paper. 5. For the yuzu dressing, place the egg yolks, vinegar and mustard into a food processor. Blend to combine then, with the motor still running, gradually add the oil. 6. Continue blending until all the oil has been added and the mayonnaise has thickened. Season with the yuzu juice, chilli dipping sauce, salt and freshly ground black pepper, to taste. 7. To serve, place the vegetables on a serving plate with the yuzu dressing in a dipping bowl. Garnish the vegetables with thinly sliced spring onions, cut into julienne chilli and coriander cress.