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Digital Subscriptions > Vegan Food & Living Magazine > Sep-18 > Tapas time

Tapas time

Tuck into tasty bite-size pieces of Spanish heaven

Courgette tempura with shallots

We’re quite familiar with tapas now, but less so with the term pincho, which is Spanish for a pointed stick. Pincho is used to refer to a small open sandwich, similar to a canapé, with the components held together with a toothpick or small skewer – as with this dish.

By Gonzalo Baró

Makes 16 | Prep 15 mins | Cook 50 mins | Calories 89 (per pincho)

2 medium courgettes

300ml (10½floz) sunflower oil

100g (3½oz) lollo bionda lettuce

16 black olives, pitted

16 toothpicks

FOR THE SAUCE

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About Vegan Food & Living Magazine

There's no doubt that vegan street food is taking the world by storm, so this issue we celebrate it in all its glory. From Gaz Oakley's fully loaded burritos to sweet potato nachos and hoisin mushroom steam buns, we've a host of recipes that make the most of the world's best flavours and colours. Also this issue, we cook up a tapas feast, reveal how to make your own vegan cheese and share our favourite homemade ice cream recipes. We also focus on calcium to reveal the top plant sources and share the ultimate calcium-rich meal plan. Plus settle down for a watch party with the best documentaries that will make non-vegans rethink their values and share top tips for embracing mindfulness this autumn. Download your issue today!