https://serian.com/tomato-roasted-lemon-salad/
by Alex Walker
2 medium lemons, halved crosswise, seeds removed, and cut into paper-thin slices (9 oz)
3 tbsp olive oil
½ tsp superfine sugar
8 sage leaves, finely shredded
2 2/3 cups baby tomatoes, yellow or red or a mixture of both, halved
scant ½ tsp ground allspice
1/3 cup flat-leaf parsley leaves
½ cup mint leaves
Seeds of 1 small pomegranate (2/3 cup)
1½ tbsp pomegranate molasses
½ small red onion, thinly sliced (about ½ cup)
Salt and black pepper
Preheat the oven to 325ºF.
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, ½ 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, ¼ teaspoon salt, and some freshly ground pepper. Add the lemon slices, stir gently, and serve.