Beetroot Panzanella

Ingredients

• 2 Tomatoes
• 1 slice Sourdough Bread
• 1 clove Garlic
• 1 sprig Fresh Rosemary
• 1 teaspoon Salt
• 1 teaspoon Black Pepper
• 2 Beetroots
• 1 handful Curly Kale
• 8 Cherry Tomatoes
• 1 Red Onion
• 1 tablespoon Hazelnuts
• 2 teaspoons Olive Oil
• 1 teaspoon Maple Syrup

1. 1Preheat the grill (broiler) to high, about 240°C (475°F).
2. 2Roughly chop the tomatoes and tip into a large bowl. Squash them with your hands until all the flesh is reduced to juice. Season with a pinch of salt and pepper.
3. 3Rub the slice of sourdough with the garlic clove and crushed rosemary. Drizzle lightly with olive oil and place on a baking sheet under the preheated grill.
4. 4Toast on both sides until golden, about 1-2 minutes per side, watching closely. Carefully cut into rough cubes and add to the tomatoes in the mixing bowl. Mix together and set aside for 10 minutes to let the bread soak up the tomato juices, while you prepare the remaining vegetables.
5. 5Place the torn kale in a separate bowl, add a small drizzle of olive oil and a pinch of salt, then massage with your hands for 1-2 minutes until softened and slightly wilted.
6. 6In a small bowl whisk together the olive oil and maple syrup with a pinch of salt and pepper to make the dressing.
7. 7Add the diced beetroot, massaged kale, halved cherry tomatoes, sliced red onion and toasted hazelnuts to the tomato and bread mixture. Toss gently to combine.
8. 8Drizzle over the dressing, toss once more, season with a final pinch of salt and pepper, plate and enjoy.