This vegan beetroot Panzanella is Tuscany in a bowl! If you’re looking for a healthy and vibrant plant-based lunch, give this a try.
Prep time: 20 minutes
Cooking time: 10 minutes
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
2 tsp olive oil
1 tsp red wine vinegar
1/2 tsp maple syrup
Salt and pepper
Preheat the grill on high.
Roughly chop the tomatoes and tip into a large bowl. Squash them with your hands until all the flesh is reduced to juice.
Rub the slice of bread with the clove of garlic and crushed rosemary. Drizzle with olive oil and place on a baking sheet under the preheated grill. Toast on both sides until golden then carefully cut into rough cubes and add to the tomatoes in the mixing bowl. Mix together and set aside for 10 minutes while you prepare the remaining vegetables.
In a separate small bowl whisk together the dressing ingredients.
Add all the other ingredients to the tomatoes and bread and mix well.
Drizzle over the dressing, plate and enjoy.
Why not try this apple and tomato Panzanella too?
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