Squash Ribbon Salad with Red Curry Vinaigrette
Ingredients
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2 tablespoons brown sugar
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2 tablespoons lime juice
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2 tablespoons rice vinegar
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2 tablespoons Thai red curry paste
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2 teaspoon Thai fish sauce
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pinch Chilli Flakes
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4 slices pancetta
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1 large yellow squash
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1 large courgette
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175 gram (6 ounce) cherry tomatoes, halved
Key Products
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.