Tomato & Roasted Lemon Salad From Plenty More

Name: Tomato & Roasted Lemon Salad From Plenty More
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 medium lemons, halved crosswise, seeds removed, and cut into paper-thin slices, about 9 oz; 3 tablespoons olive oil; 1/2 teaspoon superfine sugar; 8 sage leaves, finely shredded; 2 2/3 cups baby tomatoes, yellow or red or a mixture of both, halved; scant 1/2 tsp ground allspice; 1/3 cup flat leaf parsley; 1/2 cup mint leaf; 2/3 cup seeds from 1 small pomegranate; 1 1/2 tablespoons pomegranate molasses; 1/2 small red onion, thinly sliced (about 1/2 cup); salt and black pepper

Servings: persons

2 medium lemons, halved crosswise, seeds removed, and cut into paper-thin slices, about 9 oz
3 tablespoons olive oil
1/2 teaspoon superfine sugar
8 sage leaves, finely shredded
2 2/3 cups baby tomatoes, yellow or red or a mixture of both, halved
scant 1/2 tsp ground allspice
1/3 cup flat leaf parsley
1/2 cup mint leaf
2/3 cup seeds from 1 small pomegranate
1 1/2 tablespoons pomegranate molasses
1/2 small red onion, thinly sliced (about 1/2 cup)
salt and black pepper

1
Preheat the oven to 325u00b0F/170u00b0C.
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 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.
4
Recipe courtesy of Plenty More by Yotam Ottolenghi.
5
Get the book here: https://www.amazon.com/Plenty-More-Vibrant-Vegetable-Ottolenghi/dp/1607746212/.

152

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 medium lemons, halved crosswise, seeds removed, and cut into paper-thin slices, about 9 oz, 3 tablespoons olive oil, 1/2 teaspoon superfine sugar, 8 sage leaves, finely shredded, and more.

Yes, Tomato & Roasted Lemon Salad From Plenty More falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!