1 Use a sharp knife to remove the peel from the orange, including the bitter white pith, following the curve of the fruit.
2 Working over a bowl to capture the juices, cut between membranes to remove whole orange segments.
3 Rinse the figs and cut into wedges. Mix gently with the orange segments in another bowl.
4 Rinse lemon thyme, shake dry, pluck leaves and chop finely. Add to the fruit mixture and let stand for 5 minutes.
5 Meanwhile, shave the Manchego with a peeler into thin strips. Grind some pepper over the fig salad, top with cheese and serve.