Woman's Weekly summer roast marrow
Perfect as a side or main, it doesn't get much healthier and tastier than this veggie dish
Serves: 2
Per serving: 441 calories; 22g fat
1 small marrow, about 30cm (12in) long, and 850g (1¾lb) in weight, halved lengthways
1 tsp fennel seeds
Salt and freshly ground black pepper
1-2 cloves garlic, peeled and crushed
3 tbsp olive oil
1 red or white onion, peeled and cut into wedges, pulled apart
1 sweet potato, 400g (14oz) in weight, peeled and diced
1 red pepper, halved, deseeded and cut into thick strips
2 tsp pine nuts
1 tsp sesame seeds
Olive oil, for serving
Mint leaves, for garnish
1. Set the oven to fairly hot, Gas Mark 6 or 200°C. Scoop the seeds out of the marrow and place the halves in a large baking dish or roasting tin, cut-side up. Sprinkle with the fennel seeds and the seasoning, and add the crushed garlic and then 1 tablespoon of oil.
2. Put the onion, sweet potato and red pepper into the dish, too. Sprinkle with the rest of the oil. Roast in oven for 30 minutes, then turn the vegetables and continue cooking for another 20 minutes.
3. Spoon the sweet potato, onion and pepper into the marrow halves. Sprinkle with pine nuts and sesame seeds, and put back in the oven for 10-15 minutes, to brown the seeds. Sprinkle with a little more oil, and fresh mint leaves, for serving.
Feature: Kate Moseley. Photos: Chris Alack. Props stylist: Sue Radcliffe.
More recipes:
Tomato and aubergine bake
Stuffed peppers
Vegetarian recipes
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By Jennifer Shepherd
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