I poached this dish from one of my favourite West End cafes: posto, a friendly and bustling nook down the quiet end of Boundary Street. If you haven’t been there, I highly recommend. The dish, ‘Lucky Lucky’ (as posto call it), is as delicious as it is simple so it was very hard to pass up making it for BBW.
Essentially it’s avocado, tomato and fried haloumi all stacked up on a piece of sour-dough and served with basil and lemon. And the lucky lucky beer I chose to go with it was…
Mornington Peninsula Brewery Witbier, a 4.7% ABV Belgian-style wheat beer. It pours an opaque pale straw colour with citrus being the dominant aroma. On the palate citrus is again a big-hitter but with a decent hit of spice from the coriander additions.
Lucky Lucky a la Posto | Serves 2
What you need:
- 4 slices sour-dough
- 4 slices haloumi
- Basil-infused olive oil
- 1 avocado, sliced
- 1 medium tomato, sliced
- 4 basil leaves, to serve
- 2 lemon wedges, to serve
What to do:
- Toast the sour-dough in a slow oven.
- Heat some of the oil in a frying pan and when at a medium heat fry the haloumi for about a minute on both sides or until golden brown. Remove from frying pan.
- Top sour-dough with avocado, tomato and then the haloumi. Drizzle with a little of the basil olive oil and top with a basil leaf. Serve with a lemon wedge.
For this dish I needed something to compliment the lemon as well as to help it do its job of diffusing all those delicious natural oils and the saturated fat of the haloumi. With its zesty and slightly tart finish it worked a treat with this dish, adding to the freshness of the ingredients while also helping to cut through the healthy and the not-so-healthy fats. The sourdough in the meal also had the unexpected bonus of bringing the wheat characteristics of the beer to the fore, giving it a whole other dimension.