Jicama, orange and coriander salad

Ingredients

For 1 serving

• Jicama240 g
• Orange2
• Pumpkin seeds20 g
• Cilantro4 g
• Cayenne pepperto taste
• Lime juiceto taste
• Saltto taste

In season: December – March

Method

1. Toast the pumpkin seeds in a small dry frying pan over medium heat for 3–4 minutes, stirring, until they puff up and start to pop; tip them onto a plate.
2. Peel the jicama with a peeler and cut it into sticks; peel the oranges with a small knife, removing all the skin and pith, and cut out the segments between the membranes; wash, dry and tear the coriander.
3. In a bowl, combine jicama and orange, dress with the lime juice, a pinch of salt and the chilli powder, toss and finish with the pumpkin seeds and coriander.