Chef: Meherwan Irani
His restaurant: Chaipani in Asheville, North Carolina and Decatur, Georgia. Botiwala in Charlotte, North Carolina and Atlanta. Both the Baxton Hall BBQ and the Baxton Chicken Palace are located in Asheville. Nani’s rotisserie chicken, Asheville, and soon Atlanta.
What he knows: Incorporates fresh Indian street food. An ever-growing collection of restaurants, from creative Indian cuisine to eastern Carolina-style barbecues.
Think about this dish For souvenirs on sunny holidays. “I invented it after returning from Greece,” said chef Mehawan Irani. His last slow food fast recipe features grilled cherry tomatoes, halumi cheese, and chaat masala spiced bread. “People are over and I needed something quick,” Irani recalled. “I was trying to get rid of the extra tomatoes, and I’m crap.”
Grill the sliced cheese until it is caramelized on the outside and soft on the inside. It provides a salty counterbalance to tomatoes with tart pomegranate molasses, olive oil, fresh coriander and parsley. “It works,” said the chef. “I like the flavor and juiciness of the burnt tomatoes.”
Freshly baked bread is a convenient way to wipe off all of these juices, and spices can add even more flavor. “Chat masala is a seasoning with a small green mango for sourness, a small black salt for funkyness, and three or four other spices,” Irani said. A lot is happening with simple recipes that are very fast to put together.
Check out new recipes to find and search for all recipes WSJ recipe page.
Grill the sliced cheese until it is caramelized on the outside and soft on the inside. It provides a salty counterbalance to tomatoes with tart pomegranate molasses, olive oil, fresh coriander and parsley.
- 1 cup of ripe cherry tomatoes
- 3 tablespoons of extra virgin olive oil, plus if needed
- Kosher salt and freshly ground black pepper
- ½ lb of Harumi cheese sliced into 1/2 inch thick pieces
- 1 tablespoon pomegranate molasses or aged balsamic vinegar, plus if needed
- Coarsely chopped fresh coriander ¼ cup
- Coarsely chopped fresh flat leaf parsley ¼ cup
- ½ unfriendly baguette, half vertically
- 2 tablespoons of melted ghee or butter
- Pinch chaat masala or roasted cumin powder
- Preheat the grill to medium to high. Toss the whole tomato with 1 tablespoon of olive oil and pinch salt and pepper respectively. Bake the tomatoes for about 2 minutes until they swell. If the tomatoes are on the grate, polish them with more oil.
- Toss the halloumi with 1 tablespoon of olive oil and set the cheese on the grill. When one side is lightly browned, after about 1 minute, turn the cheese over and heat for another 1 minute until the back side is browned and the inside is warm.
- Transfer the grilled tomatoes to a bowl and add the remaining olive oil and pomegranate molasses. Keeping in mind that the cheese is salty, lightly season it with kosher salt and pepper. Add chopped coriander and parsley.
- Brush the sides of the bread with melted ghee and grill both sides until lightly toasted. 1-2 minutes. Remove from heat and sprinkle chaat masala on the cut edge of the bread.
- To serve, place the grilled Halloumi on individual plates or serving platters. Spoon the dressed tomatoes over the cheese and serve with grilled spicy bread.
Share your thoughts
Share your experience with this recipe. Did you adapt anything? How did you provide it? Join the conversation below.
—Kitty Greenwald is a chef, food writer and co-author of “Slow Fires” (Clarkson Potter).
Copyright © 2021 DowJones & Company, Inc. all rights reserved. 87990cbe856818d5eddac44c7b1cdeb8