Squash Ribbon Salad with Red Curry Vinaigrette

Number of Portions
Squash Ribbon Salad with Red Curry Vinaigrette


- 30 grams brown sugar
- 30 ml lime juice
- 30 ml rice vinegar
- 2 tbsp red curry paste
- 10 ml fish sauce
- 1/4 tsp Paprika
- 4 slices (55g) panchetta
- 1 large yellow squash
- 1 large courgette
- 160 grams cherry tomatoes, halved


For the vinaigrette, mix all the ingredients in small bowl until well blended. Set aside.

Cook the pancetta in a medium sauté pan on medium heat until crisp. Drain on paper towels and crumble into large pieces. Set aside.

Trim squash ends, slice into ribbons then place on a serving platter with the tomatoes. Drizzle with the vinaigrette and sprinkle with pancetta.

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