Tomato and Roasted Lemon Salad – a Yotam Ottolenghi recipe

• 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.

Mixed salad with citrus

• Homegrown lettuce
• Homemade sundried tomatoes
• Roasted cashew nuts
• Roasted sesame seeds
• Chopped tomatoes
• Cucumber chopped
• Homemade pickled onions
• Selection of fresh herbs (rosemary, thyme, basil, etc)

Toss everything together and serve with a homemade balsamic, olive oil and herb salad dressing.

Salad dressing:

• Balsamic vinegar
• Olive oil
• Chopped up fresh herbs
• Honey
• Salt
• Pepper

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