Recipe

SWEET PICKLED PERFECTION BERRIES, PROSCIUTTO & HALOUMI SALAD

4-6 as starter or 8 as side
Serves
30MINS
Prep Time
10 MINS
Cook Time
17
Ingredients

Ingredients

  • 250g Qukes® baby cucumbers, thinly sliced
  • 3 tbs extra virgin olive oil
  • 2 x 225g packets haloumi, thickly sliced
  • 200g prosciutto
  • baby spinach 120g
  • ½ cup small mint leaves
  • Crusty bread, to serve, optional

PICKLED BERRIES

  • 125g Perfection Raspberries
  • 125g Perfection Blueberries
  • 250g Perfection Strawberries, hulled, halved
  • 1/2 cup red-wine vinegar
  • 1/2 cup water
  • 1 cup caster sugar
  • 1 tsp sea salt flakes, crushed
  • 1 tsp dried chilli flakes
  • 2 tsp coriander seeds
  • 2 fresh bay leaves, washed

Method

  1. For the pickled berries; Place the berries in large bowl. Combine vinegar, water, sugar, salt, chilli, coriander seeds and bay leaves in a small saucepan over low heat. Stir until sugar has dissolved. Increase heat to medium and bring to the boil. Simmer gently for 3 minutes, remove from the heat. Cool 20 minutes then pour over the berries. Stand for 1 hour (see tip).
  2. Brush both sides of haloumi with oil. Heat large frying pan over a medium-high heat. Cook haloumi in batches, for 2-3 minutes each side or until golden. Place onto a greased tray and keep warm.
  3. Arrange the haloumi and prosciutto onto serving board or plates. Top with spinach, mint and Qukes®. Using a slotted spoon, spoon over the berries. Drizzle with remaining extra virgin olive oil. Serve with crusty bread.

Tip- The berries can be pickled up to 4 hours ahead of time. Any longer than 4 hours the berries start to break down.

 

Tip- This salad is delicious served as a starter or the perfect salad for the Christmas buffet table.