Tomato & Roasted Lemon Salad from Plenty More

READY IN: 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat the oven to 325ºF/170ºC.
  • Bring a small saucepan of water to a boil, add the lemon slices, and blanch for 2 minutes. Drain well, place the lemon in a bowl, and add 1 tablespoon of the oil, 1/2 teaspoon salt, the sugar, and the sage. Gently mix and then spread the lemon mixture out on a baking sheet lined with parchment paper. Place in the oven and cook for 20 minutes, until the lemons have dried out a little. Remove and set aside to cool.
  • In a bowl, combine the tomatoes, allspice, parsley, mint, pomegranate seeds, pomegranate molasses, onion, the remaining 2 tablespoons oil, 1/4 teaspoon salt, and some freshly ground pepper. Add the lemon slices, stir gently, and serve.
  • Recipe courtesy of Plenty More by Yotam Ottolenghi.
  • Get the book here: https://www.amazon.com/Plenty-More-Vibrant-Vegetable-Ottolenghi/dp/1607746212/.
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