Ingredients

Step by step

1. Toast the pine nuts in a sauté pan for 3-4 minutes, until golden, giving them a shake from time to time, then tip them onto a plate and set aside. Roughly chop the spring onions for the fritters, then soften them in the sauté pan for 2 minutes in the tablespoon of olive oil and transfer them to a mixing bowl to cool.
2. For the dressing, peel and crush the garlic, then whiz all the ingredients in a blender with a pinch of salt. Tip the chickpea flour into the bowl to join the spring onions, along with the baking powder, smoked paprika and half a teaspoon of salt. Stir, then add 200ml cold water and mix to form a batter. Stir in the grated cheese and the chopped parsley.
3. Peel and slice the oranges, adding any juice to the dressing. Slice the olives too. Separate the chicory leaves and toss them in a bowl with half the salad dressing, then divide between 4 plates with the orange slices, olives, parsley leaves and pine nuts. Preheat the oven on a low setting – 140°C, fan 120°C, gas 1 - so you can keep the cooked fritters warm.
4. Heat 2cm oil in the sauté pan. When it is smoking, turn down the heat and fry the fritters, using about 1 tablespoon of batter for each one; the batter should be thin enough that you can spread it out to 5-6cm with the back of the spoon once it hits the hot oil. If it seems a little too thick, add a touch more water to the batter.
5. Fry a couple of fritters at a time for 2 minutes on each side, or until golden. As they are ready, remove them with a fish slice to a plate lined with kitchen paper to absorb any excess oil. Transfer to a lined roasting tin and keep warm in the low oven while you fry the rest. You should make 12 in total.
6. Drizzle the salad with more dressing. Sprinkle the warm fritters with salt and a little smoked paprika and divide between the plates. Top with extra shavings of Manchego if you like.