Halloumi and Tomato Tagine with Walnuts

1. Preheat oven to 375F.
2. Cut halloumi into 1/2-inch cubes and pat dry using paper towels. Heat vegetable oil in a large, deep skillet over medium-high heat. Add halloumi in batches and sear on all sides until browned. Transfer to a tray.
3. Add the onions and half of the salt. Cook onions for 25 minutes or until very soft but not coloured (reducing heat as needed). Add the garlic, ginger and chilies; cook for 3 minutes. Stir in the Ras-El Hanout Spice Mix; sauté for 3 additional minutes. Stir in tomatoes and potatoes.
4. Add the passata, lemon juice and Harissa paste to the skillet and bring to a boil. Transfer the mixture to a 10 x 12-inch baking dish that is at least 2-inches deep.
5. Bake in the preheated oven for 40 minutes or until bubbly and thickened nice and the potatoes are cooked.
6. Stir in most of the halloumi cheese, walnut pieces and olives (leaving about 1/4 of each for garnish). Return to the oven for another 20 minutes. Taste and adjust with remaining salt as needed.
7. GARNISH: Serve the tagine in a large shallow bowl. Garnish with the reserved halloumi cubes, walnuts and olives along with whole cilantro and mint leaves and preserved lemon peel.

Tips

*To make Ras-El Hanout Spice Mix: Spread 3 tablespoons each ground cumin, ground coriander, ground fennel seed and ground turmeric, 1 1/2 tablespoon mild chili powder, 1 teaspoon ground cinnamon and 1/2 teaspoon ground cloves on a parchment paper-lined baking sheet. Toast in the oven at 250F for 15 minutes or until spices are fragrant but not roasted. Cool to room temperature. Use the parchment to help transfer the spice blend to a jar with an airtight lid. Shake well to combine and store at room temperature for up to 6 weeks. Use the blend in tagines (like this one), as a rub for chicken or lamb or in plant-based curries. Makes about 3/4 cup.

Serve the tagine with saffron-flavoured couscous and add a pop or colour and nutrition with steamed green vegetables such as bok choy, rapini, peas, spinach or broccoli. For another delicious pairing suggestion, try our Walnut Parathas with Honey Walnut Butter.

The prepared tagine (without garnishes) can be stored in an airtight container in the freezer for up to 2 months.

Allergen Information: Walnuts, Dairy