9 March 2014

Roasted Cumin Carrot and Halloumi Salad

If you're a cafe lover like me, you'll never get bored in Edinburgh. Almost every other building seems to be one and you are completely spoilt for choice, some of my favourites being Loudons Cafe, Urban Angel, Leo's Beanery or Earthy. I sat in the window of Leo's Beanery last weekend with one of their chocolate brownies (which are deliciously chocolatey and gooey), a cup of fresh mint tea and my laptop in hand- I'm trying to plan my year abroad- quite a daunting task!
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)
Olive oil
Salt and pepper
2tsp cumin seeds
1tsp sumac

1 red onion
Mixed lettuce leaves

Halloumi Cheese
Pumpkin seeds
Golden Linseeds
Balsamic Vinegar
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.

Roast in the oven for 15-20 minutes.

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.


  1. Oh my gooooooooodness. I am buying the ingredients for this today! I am actually craving it right now...
    PS. Edinburgh is one of my favourite cities :-)

    1. hehe I'm glad you like it! Me too, especially in this spring sunshine! xxx

  2. YUM! I love a big, full bowl of salad!
    I haven't had halloumi in ages, and I do love the stuff. I have some veggies and seeds hanging about in my house, so might whip this up tonight!

    {Teffy's Perks} X

    1. Perfect! I love halloumi too- Especially grilled on the BBQ! xxx

  3. Your year abroad sounds like its going to be so much fun, there are so many possibilities it must be difficult to choose, good luck with the spanish! And the recipe looks deliciousxx

    1. Thank you! It's a little daunting but I'm really looking forward to it! xxx

  4. This is so something I would devour in a matter of minutes! Love Halloumi - my dad grows purple carrots in the garden - I really want to make a carrot cake out of them!

    Katie <3

    1. OOhh you should definitely try that! I'd love to see a purple carrot cake! xxx

  5. That salad looks fabulous, just delicious and exactly what I should have had for lunch rather than the cake which I had.

    1. Thanks Anna! haha there's nothing wrong with cake for lunch!:) xxx

  6. Your year abroad sounds like a genius plan! Send me some salad before you're off? Haha.


  7. This is such a great post. Looks like some yummy food!
    Beth x


    1. Thank you, that's very kind Bethan, glad you like it xx

  8. Oh Katie- you've done it again! Another superb colourful recipe that's got me clamouring for summer
    x x x
    {The Lobster & Me}

  9. Roasted carrots are theeee best. I'm always stunned by your photos - they're brilliant! Good luck with the job-hunting!

    1. Thank you Emma that's very kind! I agree- roasted carrots are the BEST as they are delicious when caramelised and sweet! xx


Thank you so much for taking the time to comment. It's really appreciated and lovely to hear some feedback. Katie x