Mediterranean Salads Starters Vegetarian

Carrot, haloumi and harissa salad


  • 500g (about 3 large) carrots, peeled
  • 1 small bunch of parsley, roughly chopped
  • 2 tbsp extra virgin olive oil
  • 250g haloumi cheese, cut into 1cm cubes
  • For the marinade:
  • 4 tbsp extra virgin oilve oil
  • 1 tsp caraway seeds
  • 1 tsp cumin seeds
  • 1 garlic clove, crushed
  • 2 tsp harissa paste
  • 2 tbsp red wine vinegar
  • 1 tsp caster sugar


Grate the carrots into a large bowl and set aside while you make the marinade.

Heat the olive oil in a small frying pan and add the caraway and cumin seeds, garlic and harissa paste. Fry for a few minutes or until aromatic. Remove from the heat and stir in the vinegar and sugar. Pour this mixture over the carrots, mix well and leave in the fridge to marinate for at least 1 hour or up to 24 hours.

Before serving, remove from the fridge and allow to come back up to room temperature. Stir in the parsley.
Heat the olive oil in a frying pan to medium hot then add the haloumi cubes. Fry for 3-5 minutes or until golden brown. Remove from the pan and drain on kitchen paper. Allow to cool slightly, then mix with the carrot.

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