After weighing up the options and deciding I wanted a break from academic study, I've decided to look for a job- quite an impossible task with the current spanish unemployment levels! Madrid would be my preferred city to live in- I went there around this time last year and absolutely loved it, especially the food. So hopefully, my plan is to live in Madrid for 4 months doing an intensive language course to improve my Spanish and then move on to a hotel job in Mallorca!- Fingers crossed it will all go according to plan and I'll come back fluent in Spanish! (Sería fantástico!)
After a morning of sending emails, I decided to grab some lunch. Leo's Beanery is a gorgeous cafe nestled down the steps of Howe Street in New Town, Edinburgh. It's a busy place, great for meeting a friend for coffee or having a leisurely Sunday brunch with the papers. They serve simple, delicious food with a daily specials menu and a great selection of freshly baked cakes and pastries. I chose a roasted carrot and halloumi salad that was served with some crusty bread and deliciously thick sweet balsamic vinegar.
I though I'd recreate a smilier salad for a dinner with some friends last night- it's quick, full of flavour and a lovely light option.
3 big carrots (rainbow carrots)
Salt and pepper
2tsp cumin seeds
1 red onion
Mixed lettuce leaves
Fresh mint leaves
Preheat the oven to 200 degrees C(fan).
Chop the carrots into thick slices (I kept the skin on but you can peel them if you wish) and then put them in a mixing bowl along with the cumin, sumac, a large drizzle of olive oil and some salt and pepper. Stir well and then put the carrots into a roasting tray.
Meanwhile add a large handful of pumpkin seeds to a dry frying pan and toast over a high heat for 3-4 minutes, tossing them all the time to make sure they don't burn.
Cut the halloumi into slices and grill them in a griddle pan over a high heat until slightly crispy and squidgy.
Once the carrots are roasted, remove them from the oven and allow to cool slightly. Mix the carrots with the lettuce leaves, finely sliced red onions, grilled halloumi, toasted pumpkin seeds and a sprinkling of golden linseeds. You could also add some cooked chicken pieces if you'd like.
To make the dressing mix 2 tablespoons of balsamic vinegar with a dash of lemon juice and some olive oil. Dress the salad and then sprinkle over some freshly chopped mint.