1.5 kg (about 3) jicama (see Note), peeled, cut into julienne
3 carrots, peeled, cut into julienne
1 red onion, thinly sliced
¼ cup oregano leaves
½ cup coriander leaves
½ cup flat-leaf parsley leaves
¼ cup mint leaves
2 long red chillies, cut into julienne
80 ml (⅓ cup) red wine vinegar
80 ml (⅓ cup) extra virgin olive oil
1 tbsp brown sugar
½ tsp ground allspice
2 garlic cloves, crushed
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Marinating time: 1 hour
To make dressing, whisk together all the ingredients in a bowl until combined. Season.
Place jicama, carrots, onion and dressing in a bowl and toss to combine. Stand for 1 hour to allow the flavours to develop. Add herbs and chillies, and toss gently to combine.
Jicama, from Asian food shops, is a root vegetable that tastes similar to a sweet radish.
As seen in Feast Magazine, Issue 16, pg72.
Photography by John Laurie & Brett Stevens