Roast Bone Marrow with Parsley and Sumac Salad

Name: Roast Bone Marrow with Parsley and Sumac Salad
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 1 - 2
Ingredients: 2kg bone marrow troughs; Small handful, parsley leaves roughly chopped; 1/2 small red onion finely sliced; 1 teaspoon Turkish chilli flakes pul biber; 1 teaspoon sumac; 1 tablespoon lemon juice; 1 tablespoon extra virgin olive oil; 2 teaspoons flaky sea salt; Toast

Drogo

Servings

1 - 2

Prep Time

5 minutes

Cook Time

15 minutes

Roasted bone marrow is rich and full of flavour - perfect on toast with a sharp salad alongside. This style of serving roasted bone marrow was made famous by London restaurant St John - we've added our twist in the form of Turkish chilli and sour sumac. The bone marrow troughs are ready-cut, meaning they're easy to cook and serve.

Ingredients

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2kg bone marrow troughs
Small handful, parsley leaves roughly chopped
1/2 small red onion finely sliced
1 teaspoon Turkish chilli flakes pul biber
1 teaspoon sumac
1 tablespoon lemon juice
1 tablespoon extra virgin olive oil
2 teaspoons flaky sea salt
Toast

Directions

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Step 1, Preheat the oven to 230C.
Step 2, Place the bones into a baking tray, cut side up. Cook for 15-20 minutes until the marrow is soft but not completely melted.
Step 3, Meanwhile, combine the parsley, red onion, chilli flakes, sumac, lemon juice and olive oil and mix well. Season with a little salt.
Step 4, Serve the roasted bone marrow with the salad, some toast and extra flaky sea salt.