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Roast Bone Marrow with Parsley and Sumac Salad
Roast Bone Marrow with Parsley and Sumac Salad
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Feeds 1 - 2 people 
Prep time 5m
Cook time 15m
Description
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.
- 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
- Preheat the oven to 230C.
- Place the bones into a baking tray, cut side up. Cook for 15-20 minutes until the marrow is soft but not completely melted.
- Meanwhile, combine the parsley, red onion, chilli flakes, sumac, lemon juice and olive oil and mix well. Season with a little salt.
- Serve the roasted bone marrow with the salad, some toast and extra flaky sea salt.
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