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. Try our Flavour Forecast 2012 recipe today.
For the vinaigrette, mix sugar, lime juice, vinegar, curry paste, fish sauce and crushed chilies in small bowl until well blended. Set aside.
Fry the pancetta in a pan over a medium heat until crisp. Drain over paper towels then crumble into large pieces. Set aside.
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.