Mexican Jicama Salad

Jicama is a root vegetable sometimes called a bean yam. It originates from South and Central America where it is an important part of the Festival of the Dead in Mexico.

The leaves of the plant are actually poisonous. This vegetable can be eaten raw, baked, fried.... The only requirement is that it is peeled which given it's unusual shape is surprisingly quite easy. All you need to is cut a bit with a knife and peel the back the skin with your hands. Raw, the vegetable smells and tastes a lot like sugar snap peas with a texture like raw potato.

This is quite close to the way that jicama is served on the streets of Mexico (they serve jicama slices with lime and chilli). It's incredibly fresh and zesty... and would make an awesome side dish with pan-fried salmon. I honestly could eat this stuff for days...and unlike the chips, it's actually healthy and super quick to make.

INGREDIENTS
1/2 a Jicama
1 nectarine
bunch of fresh coriander
one chili (medium heat)
lime juice (fresh or from a bottle)
olive oil

INSTRUCTIONS
1. Peel jicama. Slice into thin sticks. Put in bowl with a splash of lime juice (to retain white colour).

2. Slice nectarine and add to bowl. Add a handful of coriander mix.

3. Finely chop chili add to bowl.4. Mix a slash of olive oil with a splash of lime juice. Mix and pour over salad. Serve

Note: Nectarines could be exchanged for mango