This feel-good dinner makes the most of your time. Because youâre busy. You donât have all day. I hear you. Thatâs where multitasking comes in: While hunks of Halloumi cheese and pita shards toast in the oven, youâll 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 thatâs what you have). Then youâll 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 Iâd eat every week if I could. And maybe I will.
Thereâs 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. Itâs 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 planksâsomething Iâve never been able to pull offâweâll give in to the craggy shape, tearing the Halloumi into nuggets. Crunchy outside and bouncy inside, theyâre exceedingly fun to eat.
