Sheet-Pan Halloumi With Avocado and Citrus

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Sheet-Pan Halloumi With Avocado and Citrus
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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.

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 , kicky shallot, kickier jalapeño, and fresh dill . 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.

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 , the pieces effortlessly brown.

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