"My friend Devendra Singh is a great Indian cook," says Hafner. "His approach when using spice is delicate and simple, and I always think there's beautiful clarity to a dish using only two or three spices, but he uses them with great care and intent. This recipe came about when we cooked lunch together recently and I said 'I'm cooking roast duck and plucking greens out of the garden, and you're going to cook them!'."
- 500 gm (about 1 bunch) spinach, halved through the stem
- 60 ml (¼ cup) extra-virgin olive oil, plus extra to serve
- 1 small dried red chilli
- ½ tsp coarsely crushed cumin seeds
- 2 tsp freshly ground coriander
- 1Wash spinach well in 2-3 lots of fresh water, then drain well in a colander. Heat oil in a large wide saucepan over medium-high heat, add chilli and cumin, and sauté, stirring occasionally, until deep golden brown (1 minute). Add spinach, season with sea salt flakes and stir occasionally until just wilted (1 minute). Stir in coriander, drain any excess liquid and serve warm topped with a drizzle of extra-virgin olive oil.