Tomato and Roasted Lemon Salad

Eat the colour of the rainbow they say, no problem when it tastes so good!!
Sweet tomatoes nicely balanced by bitter roasted lemon and pomegranate seeds. Serve with fish and roasted potatoes, or turn this side into the main event by adding more parsley and some cooked wholemeal pasta. Or just as it comes!

Those crazy good sun kissed Summer feels.

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Serves 4

​What You Need:

• 2 medium lemons, halved crosswise, seeds removed, and cut into paper-thin slices (9 oz)
• 3 tbsp olive oil
• 1/2 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 or natural maple syrup 
• ½ small red onion, thinly sliced (about 1/2 cup)
• salt and black pepper

What to Do:

1. Preheat the oven to 180 degrees C.
2. 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 coconut 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.
3. 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.

Inspired by health 


Enjoy!