Sheet-Pan Halloumi With Avocado and Citrus

This dinner salad makes the most of your time: While the cheese and bread roast, you'll cut up the avocado and citrus and make a quick dressing.

Original recipe source

Cook time: 20 minutes

Servings: 4

Ingredients

• 4 pieces pita bread torn into 1½" pieces
• 18 oz Halloumi cheese patted dry, torn into 1½" pieces
• 0.25 cup olive oil
• 0.5 tsp kosher salt Diamond Crystal or 1/2 tsp. Morton
• 0.25 cup lime juice
• 2 Tbsp honey
• 0.25 cup olive oil
• 1 tsp kosher salt Diamond Crystal or 1/2 tsp. Morton
• 2 oranges preferably blood
• 1 grapefruit large
• 1 shallot thinly sliced
• 1 jalapeño thinly sliced, divided
• 0.67 cup dill coarsely chopped
• 1 avocado ripe, halved, pit removed

Instructions

1. Preheat the oven to 400°F. Place a rimmed baking sheet in the oven.
2. Toss the torn pitas and Halloumi cheese with 1/4 cup of olive oil and a big pinch of kosher salt in a large bowl until well coated.
3. Carefully spread the pita and Halloumi in a single layer on the hot baking sheet. Roast for 18-20 minutes, tossing halfway through, until the cheese is golden and the pita is crisp.
4. While the cheese and pita are roasting, whisk together the lime juice, honey, remaining olive oil, and salt in the reserved bowl to make the dressing.
5. Cut away the peel and white pith from the oranges and grapefruit. Halve and cut into ½"-thick wedges or slices.
6. Add the citrus, shallot, half of the jalapeño, and the hot Halloumi and pita to the bowl with the dressing. Toss gently to combine.
7. Arrange the salad on a platter. Scatter the dill and remaining jalapeño on top. Scoop avocado flesh in curls and arrange over the salad. Drizzle with leftover dressing.