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 jalapeà±o, 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 jalapeà±o, 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 â…” cup coarsely chopped dill and remaining jalapeà±o 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.
