Step 1

Put the raisins in a small bowl, cover with the vinegar and set aside for 10 minutes. Meanwhile, put a frying pan over a medium-low heat and cook the pine nuts for 1 minute or until lightly golden then immediately transfer to a plate.

Step 2

Put the pan back over the heat and add the oil. Reduce the heat, and cook the shallot and garlic for 5 minutes or until the shallots have softened and are translucent. Add the raisins with the vinegar to the pan along with the pine nuts, sardines and capers. Gently stir together, trying to not to break up the fish, heating through for 5 minutes.

Step 3

Meanwhile, toast the bread. Stir the parsley into the sardine mixture and divide between the toasts. Season lightly to taste. Serve with the salad leaves alongside.