Sheet-Pan Halloumi With Avocado and Citrus

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.

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.

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.

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.