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Pickled grape salad with pear, taleggio and walnuts

A salad of pickled grapes, pear, taleggio and walnuts in a large bowl with two smaller plates either side

Pickled grape salad with pear, taleggio and walnuts

Name: Pickled grape salad with pear, taleggio and walnuts
Total time: 20 min
Yield: Serves 3
Ingredients: 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

Janine Ratcliffe

Published: September 16, 2017 at 11:00 AM

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Serves 3

Easy

Total time: 20 mins

+ marinating

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

Gluten free

Skip to ingredients

Alternatives

Complete the dish

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

Ingredients

Nutrition

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

Nutrition: per serving

kcal421

low
fat28.4g
saturates12.3g
carbs24.1g
sugars23.9g
fibre3g
protein15.9g
salt1.9g

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. 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.

Authors

Janine Ratcliffe in a short sleeved long dress sitting on a chair beneath palm trees on a balcony

Janine RatcliffeFood director

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