Extra Virgin Salad

Extra Virgin Salad

Ingredients:
2 tbsp sugar
2 tbsp extra-virgin olive oil
½ cup/30 g pumpkin 1

Directions:
Peel and thinly slice the jícama, then stack the slices and
seeds
slice them into ¼-in/6-mm sticks. Put them into a large bowl.
2
4 Slice the mango flesh across the grain and add it to
SERVES
the bowl, along with the bell pepper/capsicum, onion, and
jalapeño.
3
In a small bowl, whisk together the lime juice, sugar, and
oil. Pour the dressing over the mango mixture.
4
In a small frying pan over high heat, dry-toast the pumpkin
seeds, swirling and tossing them in the pan. When the seeds
start popping and are toasted and fragrant, pour them onto
a plate to cool slightly.
5
Serve the salad topped with the crunchy seeds.
192
Mango-Jícama Salad
with Lime Dressing and Pepitas
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Chilled Minted Peach and Prosecco Soup
New Potato Rendang
with Green Beans