2 oranges (or blood oranges, when in season), segmented
2tbsp plain flour
1 egg, beaten
100g panko breadcrumbs
250g Manchego, cut into cubes
300ml olive oil, to deep-fry
1tbsp honey
1tsp Dijon mustard
juice ½ lemon
3-4tbsp extra virgin olive oil
Method
Put the rocket and orange segments in a large serving bowl. Put the flour, egg and panko breadcrumbs in separate bowls. Dust the Manchego cubes in the flour, then dip in the beaten egg and coat all over with the breadcrumbs.
Pour the olive oil into a small, deep pan, to no more than half-fill, and heat to 170C. Fry the cubes of cheese, a few at a time, until golden and crispy. Drain on kitchen paper.
In a bowl, blend half the honey with the mustard, lemon juice, sea salt flakes and freshly ground black pepper, then in the extra virgin olive oil to form a dressing. Pour it over the leaves and orange and toss together. Drizzle the rest of the honey over the cheese, scatter over the salad and serve.
Recipes and photographs taken from The Spanish Pantry by José Pizarro, photography by Emma Lee (Quadrille, £28)
