Squash Ribbon Salad with Red Curry Vinaigrette

Squash Ribbon Salad with Red Curry Vinaigrette

Squash Ribbon Salad with Red Curry Vinaigrette

Prep Time
15 Minutes
Cook Time
5 Minutes
Ingredients
10
Servings
6
This inspired no-cook preparation for summer squash gets bold flavour from a drizzle of Thai-style vinaigrette and a sprinkle of crisp pancetta. For effortless, paper-thin squash ribbons, use a vegetable peeler. Try our Flavour Forecast 2012 recipe today.
Ingredients
  • 2 tablespoons brown sugar

  • 2 tablespoons lime juice

  • 2 tablespoons rice vinegar

  • 2 tablespoons Thai red curry paste

  • 2 teaspoon Thai fish sauce

  • pinch Chilli Flakes

  • 4 slices pancetta

  • 1 large yellow squash

  • 1 large courgette

  • 175 gram (6 ounce) cherry tomatoes, halved

Key Products
Schwartz product packaging

Product Information

£ 2.00/unit,29g

Instructions

  • 1 For the vinaigrette, mix sugar, lime juice, vinegar, curry paste, fish sauce and crushed chilies in small bowl until well blended. Set aside.
  • 2 Fry the pancetta in a pan over a medium heat until crisp. Drain over paper towels then crumble into large pieces. Set aside.
  • 3 Trim the yellow squash ends and the courgette. Slice into ribbons with vegetable peeler or mandolin. Place squash ribbons and tomatoes on serving platter. Drizzle with the vinaigrette and sprinkle with pancetta.