Drizzle marrow with maple syrup and garlic, then top with crunchy hazelnuts and breadcrumbs for a comforting yet healthy vegetarian dish
Prep:15 mins
Serves 4
1 medium marrow1 tbsp olive oil1 garlic clove, crushed1 tbsp maple syrup3 tbsp hazelnuts, halved2 slices toasted sourdough bread, blitzed into crumbs200g cavolo nero, stalks removed, shredded10 radishes, quartered16 shavings of vegetarian-style Parmesan
STEP 1Heat oven to 220C/200C fan/gas 7. Slice the marrow open lengthways and scoop out the seeds. Cut the marrow into slices and place on a baking tray. Toss with the olive oil, garlic, maple syrup and some seasoning. Roast for 20 mins, then sprinkle the hazelnuts and breadcrumbs over. Roast for another 8 mins, then remove.STEP 2While the marrow is roasting, prepare the rest of the salad. Shred the cavolo nero leaves into bite-sized pieces. Put on a large platter or shallow bowl and top with the radishes.STEP 3Combine the dressing ingredients in a small bowl, adding some salt. Mix well.STEP 4Just before the marrow has finished cooking, drizzle the dressing over the cavolo nero. Use your hands to massage it into the cavolo nero for a few mins so that it softens it, then top with the marrow, breadcrumbs and hazelnuts. Sprinkle the Parmesan shavings over and serve.
