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
200 g kale, 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
- Heat oven to 220C fan. 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.
- 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.
- Combine the dressing ingredients in a small bowl, adding some salt. Mix well.
- 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.