Haloumi with tomato, olives and capers

lunch with garrison
Cypriot cuisine
Snacks and tapas
Haloumi with tomato, olives and capers
Portions 4
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prep time
15 min
cooking time
0 min
total time
25 min
prep time
15 min
cooking time
0 min
total time
25 min
Ingredients
  • 1/2 Cup of olive oil
  • 2 tablespoons capers, drained and dry
  • 500g of haloumi cheese
  • 1/4 cup of flour
  • 50g spinach leaves
  • 1/3 cup of sliced black olives
  • 1 large ripe tomato cut into dice
  • 2 tablespoons balsamic vinegar
  • a few sprigs of fresh oregano, to decorate
Instructions
  1. 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.
  2. Meanwhile, cut the cheese into 8 slices, dry them with absorbent paper and lightly hake them; shakes off excess flour.
  3. 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.
  4. 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.
Notes
  • Haloumi cheese is made with salt and its texture is soft; sold in gourmet shops. Use it within two days of purchase
Recipes easy to https://recetasdecocinafaciles.NET /

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