Beetroot Panzanella Recipe | Veganuary

Ingredients

• 2 large ripe tomatoes
• 1 thick slice of sourdough bread
• 1 clove garlic
• A sprig of fresh rosemary
• 1 tbsp salt and pepper
• 2 beetroots, boiled, peeled and diced
• A handful of curly kale or cavolo nero, shredded and blanched for 3 minutes in boiling water
• 8 cherry tomatoes, halved
• 1/4 red onion, finely sliced
• 1 tbsp hazelnuts, roughly chopped
• For the dressing:
• 2 tsp olive oil
• 1/2 tsp maple syrup
• Salt and pepper