For the pickled berries; Place the berries in a 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 and remove from the heat. Cool for 20 minutes then pour over the berries. Stand for 1 hour (see tip).
Brush both sides of haloumi with oil. Heat a 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.
Arrange the haloumi and prosciutto onto a 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.
TipThe berries can be pickled up to 4 hours ahead of time. Any longer than 4 hours the berries start to break down.
TipThis salad is delicious served as a starter or the perfect salad for the Christmas buffet table.