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.
All products featured on Epicurious are independently selected by our editors. However, when you buy something through our retail links, we may earn an affiliate commission.
What you’ll need
Rimmed Baking Sheet
$32 At Amazon
French Wire Whisk
$18 At Amazon
Paring Knife
$10 $8 At Amazon
Recipe information
Total Time
35 minutes
Yield
4 servings
Ingredients
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.
How would you rate Sheet-Pan Halloumi With Avocado and Citrus?
Leave a Review
Reviews (13)
Back to TopAbsolutely delicious! I'll be making this again and again.
Anonymous
4/21/2024
Yum! Just delightful. Fresh, juicy, savory, crunchy. Can't wait to make this again. I wouldn't change a thing. For leftovers, I recommend holding the toasted pita on the side but it's still good soggy!
Krista
Coeur d'Alene, Idaho
3/17/2024
This is going to be our summer favorite
Alexandra
Dallas, Texas
5/4/2024
We got a mixed response from my family, my daughter hated it, I loved it and my wife was so so. The mixture of sweet and salty was fantastic!
Bill
Helena MT
5/3/2024
Love the flavor combo
Sammy
4/11/2024
Made this after a long day at work. Easy to come together. Not too much to clean up. Really enjoyed the balance of salty, sweet and sour. Added chilli for heat. Will be making again
Molly
Newcastle, Australia
3/19/2024
An odd assemblage of bits that didn’t really add up to anything cohesive. The roasted halloumi was certainly tasty, but a mouthful of cheese, pita, and citrus — however reasonable the individual components — was definitely not more than a sum of its parts. The pita also browned way too fast, and got excessively crunchy — if I were to make it again, I’d toss it in halfway through the cheese’s cooking time.
Anonymous
Salem, OR
3/15/2024