Halloumi, Citrus and Avocado Salad
I saw this intriguing salad recipe on Bon Appetit’s website and immediately knew I had to make it. The combination of Halloumi, orange, grapefruit, and avocado sounds lovely, and indeed it was. (And those are avocado balls, not Brussels sprouts!)
When I went to make the salad, I realized there was no lettuce in it. In fact, it’s more like a panzanella from Cyprus, in a zingy lime dressing. I’ve only before ever fried Halloumi for dipping purposes, so I was especially excited to make this. It’s a really chewy dense cheese, so liking Halloumi is definitely a requirement!
The recipe is by Emma Laperruque. From the author: “There’s no substitute for Halloumi. When cooked, this Cypriot cheese develops a crispy-salty crust, 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.”
Pieces of pita and Halloumi are tossed in oil and roasted, then combined with all of the other ingredients in the delicious lime dressing while still warm.
It’s a magnificent salad.
Halloumi, Citrus, and Avocado Salad
3 medium pitas (about 8 oz.), torn into 1 1/2 inch pieces
2 – 10 ounce packages Halloumi cheese, patted dry, torn into 1 1/2 inch pieces
1/2 cup extra-virgin olive oil, divided
1 teaspoon salt, plus more
1/4 cup fresh lime juice
2 tablespoons Mike’s hot honey
2 medium oranges
1 large grapefruit
1 medium shallot, thinly sliced
1 medium jalapeño, thinly sliced, divided
2/3 cup coarsely chopped dill (no dill for me)
1 large ripe avocado, halved, pit removed
Place a rack in middle of oven and set a rimmed baking sheet on rack; preheat oven to 400°.
Toss the pitas, torn into 1 1/2″ pieces, the Halloumi cheese, torn into 1 1/2″ pieces, 1/4 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.
Meanwhile, whisk 1/4 cup fresh lime juice, 2 tablespoons hot honey, 1 teaspoon salt, and remaining 1/4 cup extra-virgin olive oil in reserved bowl to combine.
Using a small knife and working one at a time, cut away peel and white pith from 2 medium oranges, and 1 large grapefruit; discard. Halve citrus and cut into 1/2″-thick wedges and/or slices.
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.
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.
I’m not a huge fan of dill. Instead, I added some cayenne pepper flakes for more heat.
The salad looks delightful! I like the extra heat from cayenne pepper flakes.
This was so good! I loved baking the pita and Halloumi first. Amazing!
This looks so inviting!
The colors are odd, but the flavors are perfection!
Those cayenne, I love some extra heat too
Exactly! It worked so well with the citrusy too!
this looks magnificent Mimi. And yes they do look like brussels sprouts! Can’t wait to try this – but maybe in summer…
Thanks! It’s a magnificent salad, but it didn’t photograph well. It’s so good with the citrus, and roasted halloumi. Amazing.
Your recipe sings of summer Mimi it looks delicious
Thanks, Pauline! It was so unique and really good!
This salad looks amazing! I love the idea of combining Halloumi with citrus and avocado. The lime dressing sounds so refreshing. Can’t wait to try it out!
Doris/ Pure Life Gem
Not your average salad and one that sounds very nice.
I wish I’d photographed it better. It’s really exquisite!
My kind of salad, all the way!
It was really incredible, but the photos look a little sickly!
I really enjoy a ‘lumpy’ salad like this – not a lover of leaves! But this looks truly chunky and flavoursome.
Thanks Mimi
Mary :))
Oh! Well you would love this salad!
I’m both a big fan of Halloumi cheese, and anything citrus, so love everything about this salad. Will definitely try it soon! :)
Roasting the pita and halloumi was brilliant!
Wow that looks good! The older I get, the more I enjoy a good salad….
Oh yes, especially a fun one like this one!
I’m not sure if I’ve ever had halloumi – I’m especially sure I’ve never had it fried. This salad sounds fantastic!
It’s really the only way to eat halloumi, if I’m not mistaken. It’s a hard, rubbery cheese that only becomes edible when warmed up! It’s nice to get a crust on it in the pan as well.
OMG – this looks so good and fresh. And here I am now planning a salad meal even though I just wrote that I don’t love salads as meals. This sounds perfect for summer. And, completely coincidental, I just bought a hunk of haloumi last week at Mark’s insistence. Thanks, Mimi!
David, my photos make the salad look kind of sick. I don’t know why. But I hope you try this salad – the technique of roasting the pita and halloumi was brilliant. And the citrus and avocado…. Well it’s amazing. I’ll forgive you for having a salad as a meal!
Hi Mimi! I found your blog via Lorenza De Medici’s cooking school. This salad looks intriguing to me. I remember buying a hunk of Haloumi years ago to experiment with it. And in the fridge it stayed! For 6+ months! Ha ha. I tossed it. For some reason I have yet to cook this interesting cheese in a dish. So here is the one calling my name. I love the idea of avocado balls! Looks like you used a melon baller for that? We’re not fond of dill either, or too spicy. So I’m going to try this with half a seeded jalapeno and use Aleppo pepper flakes in lieu of the cayenne. Thanks much for posting this recipe. We have a number of things in common so I think I’ll subscribe to your blog. Teresa
Thank you Teresa! Halloumi is sort of daunting cause it’s a hard, rubbery cheese. I just usually slice it and fry it. Sometimes toss in a bit of flour first. It’s only really palatable when warmed up, and the crust adds something. Then you can dip in whatever; marinara works well like mozzarella sticks. This salad really is exquisite. Love the citrus in it, too!
I simply adore the homemade citrus dressing. The dressing, combined with the avocado and cheese, work to perfectly blend all the flavors together into one delightful masterpiece!
Thanks so much! It was so unique and so good!
I definitely saved this recipe, Mimi, and my immediate goal is to share it with my daughter-in-law. I find her to be so creative with her salad making, and she’ll love this recipe. I’m not doing too much cooking at the moment but I have family members more than happy to share with me. So I’ll contribute the suggested recipe. LOL! I need to find some of that hot honey, too! That’s a new one for me. 😉
Oh wonderful! I thought the pictures came out weirdly, but I can guarantee that this is unique and amazing. Glad you could see through the bad photography! I made hot honey from scratch on my blog post whipped feta, but Mike’s hot honey is easy to find.
Mouth is watering just thinking about taking a bite. Love all the textures and sweet, spicy, sour and savory flavors of this delicious halloumi, citrus and avocado salad. At first I thought the green in the photo was Brussel sprouts but so happy to know that is avocado – what a great pairing.
My photos turned out weird, but this salad is out of this world! No Brussels sprouts!
Excited to make this for the family tomorrow. Found halloumi up here in the Mts but have to replace fresh dill (not available) with fresh parsley. Hope that is as pleasing. Will report back.
The salad was incredible, although I wasn’t happy with the photos. The halloumi and pita were wonderful roasted, and the citrus, the avocado… amazing and hearty. I don’t like dill so I used very little. I honestly don’t think parsley is necessary, but see what you think when you make it. Maybe basil if anything?
Mimi, this looks like the perfect salad to me. We love haloumi, and in this context I wouldn’t swap it out for anything else. I also love that you have used grapefruit, I eat it as often as I can. A pink grapefruit would add some extra colour as well. The avocado balls work a treat too, I’m really looking forward to making this one.
Thanks! This salad was incredible on so many levels. I’m sure you’ll really enjoy it.