José Pizarro’s crispy fried Manchego salad

“This recipe is inspired by my much-loved Fried Gordal olives stuffed with Manchego, a big favourite at Pizarro restaurant,” says José Pizarro.

“Here, the creamy, nutty Manchego is fried until perfectly golden and crisp, bringing a warm, savoury crunch to the salad. Paired with peppery rocket and the vibrant sweetness of fresh blood oranges, the result is a dish that is both refreshing and deeply comforting. A simple honey-mustard dressing ties everything together, adding a zesty punch that balances the sweet, savoury and tangy flavours in every bite.

“For the best experience, serve the cheese straight from the pan while it’s still hot and melting. While it definitely shines in this salad, the fried Manchego also makes a fantastic tapa on its own, perfect for sharing or as an indulgent snack.”

Crispy fried Manchego salad

Ingredients:
(Serves 4, takes 30 minutes)

150g rocket
2 oranges (or blood oranges, when in season), segmented
250g Manchego, cut into cubes
2tbsp plain flour
1 free-range egg, beaten
100g panko breadcrumbs
300ml olive oil, for deep-frying
1tbsp honey
1tsp Dijon mustard
Juice of 1⁄2 lemon
3-4 tbsp extra virgin olive oil
Flaky sea salt and freshly ground black pepper

Method:

1. Put the rocket and orange segments in a large serving bowl.

2. Dust the Manchego cubes in flour. Dip in the beaten egg, then coat all over in panko.

3. Heat the olive oil in a small, deep pan to 170°C (340°F). Fry the cubes of cheese a few at a time until golden and crispy. Drain on paper towels.

4. Blend half the honey with the mustard, lemon juice, salt and pepper, then whisk in the extra virgin olive oil to form a dressing. Pour it over the leaves and toss together. Drizzle the rest of the honey over the cheese and scatter over the salad and serve straight away.

The Spanish Pantry by José Pizarro is published by Quadrille, priced £28. Photography by Emma Lee, available now.