80g raisins

1 tbsp olive oil 

4 celery sticks, cut into 1 cm cubes

20g pine nuts, roughly chopped

50g green olives, pitted and roughly chopped

40g capers

20g parsley, roughly chopped

1 tbsp lemon juice


Cover the raisins with boiling water and leave to soften.  Heat 1 tbsp olive oil in a saucepan on a medium-high heat.  Add the celery and pine nuts, and fry for 5 minutes until the nuts have turned brown. Stir frequently to make sure the pine nuts don’t burn.  Remove the pan from the heat and add the capers, and chopped olives.  Drain the raisins from their water and add to the pan, as well as the chopped parsley and lemon juice. As easy as that!