This feel-good dinner makes the most of your time. Because you’re busy. You don’t have all day. I hear you. That’s where multitasking comes in: While hunks of Halloumi cheese and pita shards toast in the oven, you’ll slice up juicy citrus (snag blood oranges if you can for their vibrant hue), kicky shallot, kickier jalapeño, and fresh dill (cilantro and parsley also work if that’s what you have). Then you’ll whip up a lime-and-honey dressing to wake everyone up. Inspired by fattoush, a Middle Eastern bread salad, the toasted pita happily soaks up the vinaigrette. Scoops of buttery avocado top it all off, yielding a one-dish supper or brunch I’d eat every week if I could. And maybe I will.
There’s no substitute for the Halloumi. When cooked, this Cypriot cheese develops a crispy-salty crust, not unlike a skin-on chicken thigh, while resisting melting at all costs. It’s often singed on a grill or seared in a pan, but the method here is more hands-off. Thrown on a hot baking sheet (just toss it in the oven as soon as you start preheating), the pieces effortlessly brown. And instead of having to slice pristine planks—something I’ve never been able to pull off—we’ll give in to the craggy shape, tearing the Halloumi into nuggets. Crunchy outside and bouncy inside, they’re exceedingly fun to eat.
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Ingredients
4 servings
3–4
medium pitas (about 8 oz.), torn into 1½” pieces
2
(8–10-oz.) packages Halloumi cheese, patted dry, torn into 1½” pieces
½
cup extra-virgin olive oil, divided
1
tsp. Diamond Crystal or ½ tsp. Morton kosher salt, plus more
¼
cup fresh lime juice
2
Tbsp. honey
2
medium oranges, preferably blood
1
large grapefruit
1
medium shallot, thinly sliced
1
medium jalapeño, thinly sliced, divided
⅔
cup coarsely chopped dill
1
large ripe avocado, halved, pit removed
Preparation
Step 1
Place a rack in middle of oven and set a rimmed baking sheet on rack; preheat oven to 400°. Toss 3–4 medium pitas (about 8 oz.), torn into 1½” pieces, two 8–10-oz. packages Halloumi cheese, patted dry, torn into 1½” pieces, ¼ cup extra-virgin olive oil, and big pinch of kosher salt in large bowl until well coated. Carefully spread out in a single layer on hot baking sheet; reserve bowl. Roast, tossing halfway through, until cheese is golden brown on a few sides and pita is crisp, 18–20 minutes.
Step 2
Meanwhile, whisk ¼ cup fresh lime juice, 2 Tbsp. honey, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and remaining ¼ cup extra-virgin olive oil in reserved bowl to combine.
Step 3
Using a small knife and working one at a time, cut away peel and white pith from 2 medium oranges, preferably blood, and 1 large grapefruit; discard. Halve citrus and cut into ½”-thick wedges and/or slices (a mix of shapes is more fun). Transfer citrus to bowl with dressing and add 1 medium shallot, thinly sliced, and half of 1 medium jalapeño, thinly sliced, then add hot Halloumi and pita. Using 2 large spoons or your hands, toss gently but thoroughly to combine.
Step 4
Arrange salad on a platter and scatter ⅔ cup coarsely chopped dill and remaining jalapeño on top. Using a spoon, scoop out flesh from 1 large ripe avocado, halved, pit removed, in curls and arrange over salad. Drizzle any leftover dressing in bowl on top.
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