Maple-roasted marrow on cavolo nero salad

Drizzle marrow with maple syrup and garlic, then top with crunchy hazelnuts and breadcrumbs for a comforting yet healthy vegetarian dish

Ingredients

• 1 medium marrow
• 1 tbsp olive oil
• 1 garlic clove, crushed
• 1 tbsp maple syrup
• 3 tbsp hazelnuts, halved
• 2 slices toasted sourdough bread, blitzed into crumbs
• 200g cavolo nero, stalks removed, shredded
• 10 radishes, quartered
• 16 shavings of vegetarian-style Parmesan
• For the dressing
• 2 tbsp red wine vinegar
• 1 tbsp lemon juice
• 3 tbsp extra virgin olive oil
• 1 shallot, finely diced
• 1 tsp Dijon mustard
• pinch golden caster sugar

Directions

STEP 1
Heat 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 2
While 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 3
Combine the dressing ingredients in a small bowl, adding some salt. Mix well.

STEP 4
Just 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.