Tomato and Roasted Lemon Salad

Tomatoes are a fresh and flavorful way to add vitamins A, C, and K to any summer dish Tomatoes, red onions, and pomegranate seeds all contain antioxidants that improve health and help our bodies prevent disease.

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Tomato and Roasted Lemon Salad

tomato and roasted lemon salad
  • Author: Pam

Ingredients

Scale
  • 2 medium lemons, halved crosswise, seeds removed, and cut into paper-thin slices
  • 3 Tbsp olive oil
  • 1⁄2 tsp superfine sugar
  • 8 sage leaves, finely shredded
  • 2 2/3 cups baby tomatoes, yellow or red or mixture of both, halved
  • Scant 1⁄2 tsp ground allspice
  • 1/3 cup flat leaf parsley
  • 1⁄2 cup mint leaves
  • Seeds of 1 small pomegranate (2/3 cup)
  • 1 1⁄2 Tbsp pomegranate molasses
  • 1⁄2 small red onion, thinly sliced (~ 1⁄2 cup)
  • Salt and black pepper

Instructions

    1. Preheat oven to 325°F and line a baking sheet with parchment paper.
    2. Bring small saucepan of water to a boil, add the lemon slices, and blanch for 2 minutes.
    3. Drain well, place the lemon in a bowl, and add 1 tablespoon of the oil, 1⁄2 teaspoon salt, the sugar, and the sage.
    4. Gently mix, then spread the lemon mixture onto prepared baking sheet. Place in oven and cook for 20 minutes, until the lemons have dried out a little. Remove and set aside to cool.
    5. In a bowl, combine the tomatoes, allspice, parsley, mint, pomegranate seeds, molasses, onion, remaining 2 tablespoons oil, 1⁄4 teaspoon salt, and some freshly ground pepper.
    6. Add the lemon slices, stir gently, and serve.

Notes

Recipe from Plenty More by Yotam Ottolenghi

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