Zucchini Ribbon Salad with Red Curry Vinaigrette

Ingredients

• 2 tbsp packed brown sugar
• 2 tbsp lime juice
• 2 tbsp rice wine vinegar
• 2 tbsp red curry paste
• 2 tsp fish sauce
• 1/4 tsp Chilli Flakes
• 4 slices pancetta
• 1 large yellow zucchini
• 1 large zucchini
• 1 cup halved cherry tomatoes

Method

1. For the Vinaigrette, mix all ingredients in small bowl until well blended. Set aside.
2. Cook pancetta in medium skillet on medium heat until crisp. Drain on paper towels. Crumble into large pieces. Set aside.
3. Cook pancetta in medium skillet on medium heat until crisp. Drain on paper towels. Crumble into large pieces. Set aside.