Marrow is topped with sun-dried tomatoes, spring onions, breadcrumbs and pine nuts in this quick and healthy dish. Serve alongside a large mixed green salad as part of a summer meal.
- 1 marrow
- Salt and pepper
- 50g breadcrumbs
- 50g pine nuts
- Bunch of spring onions
- 1 garlic clove
- 50g sun-dried tomatoes, in oil
- 50g grated parmesan
- 1 tbsp. chopped basil leaves
Slice the marrow in thick slices lengthways so you have 4 1-inch thick slices. Layer in a baking dish, sprinkle with oil and salt and pepper. Cover with oil and bake at 180C for 20 minutes.
Thinly slice the spring onions. Mince the garlic and chop the tomatoes. Mix together the breadcrumbs, pine nuts, spring onions, garlic, tomatoes, parmesan, basil, salt and pepper. Spoon over the marrow. Bake for another 10-15 minutes, uncovered, or until the marrow is softened.