Spinach and broccolini with sultanas and pine nuts

Serves 4

100g sultanas or raisins
1 tbsp olive oil
1 onion, halved and fi nely sliced
2 tbsp pine nuts
500g broccolini
4 slices pancetta or bacon
200g baby spinach leaves

Dressing:
2 tbsp extra virgin olive oil
1 tbsp balsamic vinegar
1-2 tbsp lemon juice

Pour 150ml boiling water over the sultanas and leave for 30 minutes, then drain.

Heat olive oil in a nonstick frying pan over medium high heat. Add onion and cook, tossing well, until golden and crisped (little bits might scorch, which is not only to be expected, but desired). Add drained sultanas and pine nuts, tossing until well mixed.

Cook the broccolini in simmering salted water for 4 minutes, then drain. Cook the pancetta in a dry frying pan over gentle heat until crisp.

Make the dressing: whisk olive oil, balsamic vinegar, lemon juice, sea salt and pepper in a large bowl.

Add the broccolini and spinach leaves, then toss to coat. Arrange on serving plates and top with the fried onions, sultanas and pine nuts. Season with pepper and serve.