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1 Italian Red Pepper, diced
1 Tetra Squash
3-4 Tbsp Sunflower Oil
Juice of ½ a Lemon
Parsley Leaves, for garnish
Yogurt
¼ cup Rice Flour
¼ tsp Turmeric Powder
½ tsp Red Chili Powder or Cayenne, to taste
½ tsp Sea Salt
½ tsp ground Coriander
½ tsp ground Cumin
Preheat oven to 400 degrees.
Trim ends of Tetra squash. Slice in half, horizontally. Scoop out inside and, using a sharp knife, slice into 1/4-1/3 inch thick rings.
In a medium bowl, whisk together rice flour, turmeric powder, chili powder, cumin powder, coriander powder and sea salt. Mix in lemon juice and oil to make a smooth batter. Add squash rings and coat. You may need to add a few more drops of lemon juice or water if the batter is too thick.
Place squash rings in a single layer on a greased sheet pan in oven. Bake 10-15 minutes, or until rings are golden brown. Flip squash and bake another 10-15 minutes or until rings are browned to your liking on both sides. Keep an eye on them and take out any rings that look well done earlier. Remove from oven to cool. Lightly sprinkle with more sea salt.
Place rings on a plate. Top with diced pepper and fresh herbs and drizzle with yogurt.
