Wild rocket salad with caramelised oranges, figs and Manchego
Serves: 4-6 as a side
Prep time: 25 minsTotal time: 
Recipe photograph by Issy Croker
Wild rocket salad with caramelised oranges, figs and Manchego
This simple rocket salad is bolstered by caramelised oranges, fresh figs and shavings of Manchego, a gorgeous Spanish cheese made from sheep’s milk. Or use Parmesan, pecorino, or a very sharp white English cheddar
Serves: 4-6 as a side
Prep time: 25 minsTotal time: 
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Nutritional information (per serving)
Calories
360Kcal
Fat
26gr
Saturates
6gr
Carbs
19gr
Sugars
18gr
Fibre
48gr
Protein
10gr
Salt
0.3gr
Melissa Hemsley
Melissa is one half of Hemsley + Hemsley - the business she set up with her sister Jasmine, which pioneered healthier modern cooking. She has written four books, has a newspaper column and has grown a large following on social media
See more of Melissa Hemsley’s recipes
Melissa Hemsley
Melissa is one half of Hemsley + Hemsley - the business she set up with her sister Jasmine, which pioneered healthier modern cooking. She has written four books, has a newspaper column and has grown a large following on social media
See more of Melissa Hemsley’s recipes
Ingredients
- 3 oranges
- 4 tbsp extra-virgin olive oil, plus extra for the tray
- 50g blanched almonds
- 3 ripe figs
- 50g Manchego or vegetarian alternative, rind removed
- 1 tbsp clear honey
- 1 x 120g bag wild rocket
- 2 medium courgettes, shaved into ribbons, or 1 fennel bulb, thinly sliced
Step by step
- Preheat the grill to high. Peel two of the oranges, slice into 5mm rounds and place on an oiled baking tray. Grill the oranges for 5-7 minutes until they start to brown and are a little soft, but not falling apart. Meanwhile, toast the almonds in a dry frying pan until golden, then roughly chop them.
- Halve the figs or quarter if large, and use a vegetable peeler to make shavings of Manchego.
- Squeeze the juice from the remaining orange and whisk with the honey, oil and some seasoning. Spread the rocket over a large serving platter. Top with the figs, caramelised oranges and the courgette ribbons or fennel. Scatter with Manchego shavings, drizzle with the dressing and season with salt and pepper. To serve, scatter with the toasted chopped almonds.
