We have been getting an organic veg bag from Goodness Growing for the last few months which has inspired me to be much more creative when it comes to dinner.
I have been meaning to share this recipe for some time, a nice wintery variation of my favourite summer salad Panzanella. I used a mix of candy stripe and normal beetroots to make a pretty plateful. Anything to brighten a gloomy winter day! And as always use the best real bread you can get your hands on, this time I used a Malthouse Sourdough from The Haxby Bakehouse.
Beetroot Panzanella
Feeds One
2 large ripie tomatoes
1 thick slice of sourdough bread
1 clove garlic
A sprig of fresh rosemary
1tbsp salt and pepper
2 beetroots, boiled, peeled and diced
A handful of curly kale or cavelo nero, shredded and blanched for 3 minutes in boiling water
8 cherry tomates, halved
1/4 red onion, finely sliced
1 tbsp hazelnuts, roughly chopped
Dressing
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 ten 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.
