1 tbsp olive oil
4 celery sticks, cut into 1 cm cubes
20g pine nuts, roughly chopped
50g green olives, pitted and roughly chopped
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!