Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Heat a frying pan and toast the walnuts, tossing until they are slightly browned and smell nutty, then leave to cool.
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.
Put the watercress onto plates or a sharing platter, then top with the pear and taleggio.
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.