Maple-roasted marrow on cavolo nero salad

Maple-roasted marrow on cavolo nero salad

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Prep: 15 mins Cook: 30 mins

Easy

Serves 4
Drizzle marrow with maple syrup and garlic, then top with crunchy hazelnuts and breadcrumbs for a comforting yet healthy vegetarian dish

Nutrition and extra info

  • Healthy
  • Vegetarian

Nutrition: per serving

  • kcal335
  • fat22g
  • saturates4g
  • carbs23g
  • sugars9g
  • fibre3g
  • protein10g
  • salt0.6g
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Ingredients

  • 1 medium marrow
    Basket of marrows

    Marrow

    A marrow is a cucurbit, which means it’s from the same family as the melon, cucumber,…

  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 garlic clove, crushed
  • 1 tbsp maple syrup
    Maple syrup

    Maple syrup

    may-pul sir-rup

    The rising spring sap of a number of varieties of maple tree

  • 3 tbsp hazelnuts, halved
  • 2 slices toasted sourdough bread, blitzed into crumbs
  • 200g cavolo nero, stalks removed, shredded
    Cavolo nero

    Cavolo nero

    ca-voll-oh nee-ro

    A loose-leafed cabbage from Tuscany, Italy. The leaves are a very dark green, almost black,…

  • 10 radishes, quartered
    Radish

    Radish

    rad-ish

    The root of a member of the mustard family, radishes have a peppery flavour and a crisp, crunchy…

  • 16 shavings of vegetarian-style Parmesan
    Parmesan

    Parmesan

    parm-ee-zan

    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

For the dressing

  • 2 tbsp red wine vinegar
  • 1 tbsp lemon juice
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 3 tbsp extra virgin olive oil
  • 1 shallot, finely diced
    Shallot

    Shallot

    shal-lot

    Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

  • 1 tsp Dijon mustard
  • pinch golden caster sugar

Method

  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.

  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.

  3. Combine the dressing ingredients in a small bowl, adding some salt. Mix well.

  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.

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