Raisins and Pine Nuts Raisins and pine nuts are perfect partners. Here, tossed with wilted spinach and croutons their contrasting textures make a delicious main meal accompaniment.

50 g/2 oz/3 cup raisins
1 thick slice crusty white bread
45 ml/3 tbsp olive oil
25 g/l oz//3cup pine nuts
500 g/ l ? lb young spinach, stalks removed
2 garlic cloves, crushed
salt and freshly ground black pepper
Serves 4
Put the raisins in a small bowl with boiling water and leave to soak for 10 minutes. Drain.
Cut the bread into cubes and discard the crusts. Heat 30 ml/2 tbsp of the oil and fry the bread until golden. Drain
Heat the remaining oil in the pan. Fry the pine nuts until they are beginning to colour. Add the spinach and garlic and cook quickly, turning the spinach until it has just wilted.
Toss in the raisins and season with salt and pepper. Transfer to a warmed serving dish. Scatter with croutons and serve hot.

V A R I A T I 0 N
Use Swiss chard or spinach beet instead of the spinach, and cook little longer.