“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.
