1/2 large or 1 small Frieda's jicama, trimmed and peeled
1 large Frieda's watermelon radish, trimmed
2 teaspoons olive oil
Pinch of salt and black pepper
1/2 cup crumbled feta
Fresh parsley, for garnish
1/4 cup finley chopped Frieda's shallot
1 cup packed parsley leaves
1/2 cup packed cilantro leaves
1/3 cup olive oil
3 tablespoons red wine vinegar
2 garlic cloves, peeled
1/2 teaspoon crushed red pepper flakes, plus more to taste
1/2 teaspoon salt, plus more to taste
Preheat grill to high heat.
Slice jicama into 1/2-inch slabs; brush both sides with olive oil and sprinkle with a pinch of salt and pepper. Grill 6-7 minutes on each side, until jicama is tender with grill marks. Transfer to cutting board and slice into 2-inch pieces. Use mandolin to slice watermelon radish into thin rounds.
To make chimichurri, combine all ingredients in food processor bowl; pulse until chopped, but not blended. For smoother chimichurri, blend until it reaches desired consistency.
Divide grilled jicama and watermelon radish between four plates. Sprinkle with feta cheese, drizzle with chimichurri and garnish with fresh parsley. serve with extra chimichurri on the side.