Hot 1 spoonful of oil in a small frying pan and saute over medium heat the capers during 5 minutes, until crispy; spit them on absorbent paper.
Meanwhile, cut the cheese into 8 slices, dry them with absorbent paper and lightly hake them; shakes off excess flour.
Heat in a large frying pan 2 tablespoons of oil and cold in two rounds the slices of cheese during 1 minute on each side, until they are well browned, Take them out and drain well on absorbent paper.
Cover the bottom of a fountain with spinach, put the slices of cheese on top, riding slightly on top of each other, and spread the olives, tomato and capers. Season with a little black pepper, drizzle with the vinegar and the rest of the oil, adorn with the oregano and serve immediately.
Haloumi cheese is made with salt and its texture is soft; sold in gourmet shops. Use it within two days of purchase
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