I am still under the Persian influence with the launch of my new book “Pardiz” last week . Some baby cavallo nero I found at the market this morning  inspired me to make this dish with light Persian flavours. It’s ideal for lunch.
I love the combination of these dark green leaves with the softness of the poached egg. The Persian spices make it slightly exotic.  Do use all organic vegetables and eggs!
It is quickly prepared , but I must confess that poaching an egg for me is still something of a challenge, although my friend Graeme has tried to teach me. This time it worked pretty well.

• for 2 people

• 100 gr baby cavolo nero
• 150 gr baby spinach
• 1 leek, finely sliced
• 3 bunches asparagus, use only the top third of the spear
• 1 bunch Italian parsley, roughly chopped
• 1/2 bunch of coriander, roughly chopped
• 1/2 teaspoon each od ground turmeric and cumin
• butter and oil for frying
• salt and pepper to taste and a pinch of sumac
• in a frypan melt the butter and oil and gently fry the leek
• when it is soft and sweet add
• the cumin and turmeric and cook gently for a few minutes
• add the cavolo nero

• cook for a few minutes
• then the asparagus that you have cut into 2 cm pieces

• cook for a further few minutes
• salt and pepper to taste
• now add the herbs and the spinach and let it just wilt with the hot vegetables

• make the poached eggs using 3-4 eggs
• when the water boils, make a mini whirlpool with your spoon
• drop the egg into it and let it boil for 2 minutes
• take the egg out with a blotted spoon

• place the eggs on the vegetables and add the sumac
• I like to serve some rye sourdough bread with this dish