Make this pickled grape salad, then check out our burrata with sweet and sour spring veg, chickpea fritters and more gluten-free lunch ideas.


  • 50g walnut halves
  • 2 tbsp soft brown sugar
  • 4 tbsp red wine vinegar
  • 100g red grapes, halved
  • 2 handfuls watercress
  • 1 pear, peeled, cored and sliced into thin wedges
  • 200g taleggio, sliced


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

  • STEP 3

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

  • STEP 4

    Drain the grapes but reserve the liquid. Whisk 2 tbsp of olive oil into the pickling liquid. Scatter the grapes over the salad then drizzle over 3-4 tbsp of the dressing and finish with the walnuts.


Janine Ratcliffe Portrait
Janine RatcliffeFood director

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