Recipes
- Recipes
- Vegetables
- Squash Ribbon Salad with Red Curry Vinaigrett...
Squash Ribbon Salad with Red Curry Vinaigrette recipe
- Serves 6
- Prep 15 mins
- Cook 5 mins
-
229 Rating(s)
Ingredients
- 2 tbs brown sugar
- 2 tbs lime juice
- 2 tbs rice vinegar
- 2 tbs Thai red curry paste
- 2 tsp Thai fish sauce
- pinch Schwartz Chillies Crushed
- 4 slices pancetta
- 1 large yellow squash
- 1 large courgette
- 175 g (6 oz) cherry tomatoes, halved
This inspired no-cook preparation for summer squash gets bold flavor from a drizzle of Thai-style vinaigrette and a sprinkle of crisp pancetta. For effortless, paper-thin squash ribbons, use a vegetable peeler.
Method
Step 1
For the vinaigrette, mix sugar, lime juice, vinegar, curry paste, fish sauce and crushed chilies in small bowl until well blended. Set aside.
Step 2
Fry the pancetta in a pan over a medium heat until crisp. Drain over paper towels then crumble into large pieces. Set aside.
Step 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.
If you like this recipe why not try…