Slice and peel your oranges and grapefruits using whatever method you prefer. I am particularly juvenile in that I like to slice and then trim, but, as this is a recipe not recipe, you can do whatever you like!
Tear or slice your radicchio into bite site chunks. You can place it in a bowl to be tossed, or arrange it straight on the plate.
To cook your haloumi, place a nonstick pan over a medium high heat. Allow it to heat for a few minutes before adding a very scant teaspoon of oil - enough to grease the pan, but not enough to 'fry' the haloumi. Once the oil is hot, cook the haloumi, watching constantly and turning the heat down if necessary. Haloumi goes from golden brown to charcoal in the scroll of an Instagram post.
Once the haloumi is cooked, transfer it to the salad, and return the pan to the heat. Add the pepitas, and cook for a minute or two, until lightly coloured. Pour over the maple syrup, and swish around to pick up all the delicious fried haloumi bits.
Arrange the avo, and then sprinkle the dill and maple pepitas atop the salad, and finish with a drizzle of great olive oil, and a good pinch of two of Maldon sea salt. So easy so good.