Pickled Grape Salad

Pickled grape salad with pear, taleggio and walnuts

  • serves 3
  • Easy

Tangy pickled grapes meet creamy taleggio in this gluten free recipe, the perfect low calorie midweek meal

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Ingredients

  • walnut halves 50g
  • soft brown sugar 2 tbsp
  • red wine vinegar 4 tbsp
  • watercress 2 handfuls
  • pear 1, peeled, cored and sliced into thin wedges
  • taleggio 200g, sliced

Method

  • Step 1

    Heat a frying pan and toast the walnuts, tossing until they are slightly browned and smell nutty, then leave to cool.

  • Step 2

    Stir the sugar and vinegar in a bowl, and leave for 5 minutes until the sugar starts to dissolve, then add the grapes and toss.

  • Step 3

    Leave for 10 minutes while you prep the rest of the ingredients.

  • Step 4

    Put the watercress onto plates or a sharing platter, then top with the pear and taleggio.

  • Step 5

    Drain the grapes but reserve the liquid.

  • Step 6

    Whisk 2 tbsp of olive oil into the pickling liquid.

  • Step 7

    Scatter the grapes over the salad then drizzle over 3-4 tbsp of the dressing and finish with the walnuts.

Nutritional Information

  • Kcals 421
  • Fat 28.4g
  • Saturates 12.3g
  • Carbs 24.1g
  • Sugars 23.9g
  • Fibre 3g
  • Protein 15.9g
  • Salt 1.9g
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