The best Mexican food is always made from scratch, slow-cooked with fresh ingredients. From the tried-and-true to modern spin, Latin American food expert Paul Wilson’s Taqueria has it all. This tomato, jicama and pomegranate salad is a colorful side dish welcome on any table.
Jicama, also known as the Mexican yam, is probably one of the most underutilised vegetables in Australia, in my opinion. Seriously refreshing, low in sodium and high in minerals and vitamins, it’s certainly a new ‘superfood’ worth considering. Jicama are in season in late summer at the same time as the tomatoes are at their best for making chunky, pico de gallo-style salsas. These are the inspiration for this salad, which is also laced with pomegranate and avocado. It’s great on its own but also makes an excellent partner to many barbecued foods.
Tip: Serve this salad with a piece of grilled oily fish like mackerel, salmon and sardines for a super-healthy main dish packed with omega-3.
- 1 jicama
- 4 ox-heart tomatoes, sliced
- 2 ripe shepherd avocados, sliced
- Scant 1 cup Pomegranate Mojo
- 2 bunches breakfast radishes, finely sliced
- 1 red jalapeños or serrano chilies, finely sliced
- Scant 1/2 cup salted ricotta, chopped
- 1 bunch purple basil leaves
- 1 bunch mint leaves
- Scant 1/2 cup pomegranate seeds
Pomegranate Mojo (makes 2 cups)
- 1 1/2 tablespoons cumin seeds
- 2 garlic cloves, crushed
- Scant 1/2 cup sherry vinegar
- 1/2 cup olive oil
- Scant 1 cup pomegrante juice or molasses
- 2 tablespoons sugar
- 1/4 cup sesame seeds, toasted
- sea salt and freshly ground black pepper
For the mojo
Place the cumin seeds in a small, dry frying pan and sprinkle with water to moisten. Cook over low heat, until the water evaporates and the seeds begin to dry-fry and become fragrant.
Add the garlic and vinegar and cook for 30 seconds. Add 1 1/2 tablespoons of the oil and gently warm over low heat for 2 minutes, or until the garlic is cooked.
Transfer to a blender and process, gradually adding the remaining oil, the pomegranate juice or molasses and sugar. Stir in the sesame seeds. Season with salt and pepper.
Store in an airtight container in the refrigerator for up to 1 week.
For the salad
Peel the jicama and, using a mandoline, thinly shave into slices.
Layer the jicama, tomato and avocado slices over the surface of an attractive ceramic serving dish.
Dress the salad with the pomegranate mojo and top with the radishes, sliced chillies and cheese. Scatter over the herbs and pomegranate seeds and serve.