Halloumi & White Bean Tajine


  • 3 Onions sliced
  • 500g Vegetables, eggplant,
  • Squash, mushrooms
  • 1 x 400g Tin of cannellini beans
  • 2 Cloves of crushed garlic
  • 1 tbsp Freshly grated ginger
  • 400g Diced tomato
  • 2 tbsp Tajine spice mix
  • 1 tsp Stock powder
  • 2 tbsp Olive oil
  • ½ Cup coriander leaves chopped
  • ½ Cup flat leaf parsley chopped
  • ¼ Cup pitted chopped kalamata olives
  • Toasted almonds
  • Currants


Cut eggplant into 1cm cubes, salt and leave for ½ hour, rinse and pat dry. Slice other vegetables.

In tajine heat oil and cook off onions, adding garlic, ginger and eggplant cook over medium heat for approx 5 minutes.

Add spices, stock powder. Continue cooking for 5 minutes; add beans and tomato simmer for 20 minutes.

Slice Halloumi into 1cm slices and pan fry in a hot heavy based non stick pan until golden.

Before serving stir in coriander, parsley, olives and currants, top with cooked Halloumi and garnish with toasted almonds.

Preparation time: 15 Minutes. Cooking time: 30 Minutes. Serves 6


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