Tomato and Roasted Lemon Salad

https://serian.com/tomato-roasted-lemon-salad/


TOMATO AND ROASTED LEMON SALAD – A YOTAM OTTOLENGHI RECIPE

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.