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

  • Prep:15 mins
    Cook:30 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 335
  • fat 22g
  • saturates 4g
  • carbs 23g
  • sugars 9g
  • fibre 3g
  • protein 10g
  • salt 0.6g


  • 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
  • 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


  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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