Place the bell pepper and blueberries in a large bowl.

Cut the jicama into slices. Use a star-shaped metal cookie cutter to create a few stars and set them aside.

Dice the rest of the jicama slices and add them to the bowl.

To make the vinaigrette, simply combine extra virgin olive oil and white wine vinegar in a dressing shaker. Shake vigorously so that it emulsifies, then pour over the salsa (you might not need all of it). Season with salt and pepper then toss to combine.

Transfer to a serving dish, top with the jicama stars, then cover and store in the fridge until required.