Maple-roasted marrow on cavolo nero salad

• medium marrow1
• olive oil↗1 tbsp tbsp
• garlic clove↗1

  crushed

• maple syrup↗1 tbsp tbsp
• hazelnuts↗3 tbsp tbsp

  halved

• toasted sourdough bread slices2

  blitzed into crumbs

• cavolo nero↗200g g

  stalks removed, shredded

• radishes↗10

  quartered

• vegetarian-style Parmesan shavings16
• red wine vinegar↗2 tbsp tbsp
• lemon↗1 tbsp tbsp

  juice

• extra virgin olive oil↗3 tbsp tbsp
• shallot↗1

  finely diced

• Dijon mustard↗1 tsp tsp
• golden caster sugar↗pinch pinch

Step-by-step instructions

1. 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. 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. 3

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

4. 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.