Tomato, Shallot & Roasted Lemon Salad

Recipe slightly adapted from a Yotam Ottolenghi recipe for Bon Appetit.

ingredients

1 lemon, halved lengthwise, seeds removed and then cut into half-moons, about 1/8-inch thick

1 tablespoon thinly sliced fresh sage leaves

1/2 teaspoon sugar

2 tablespoons olive oil, divided

1 tablespoon pomegranate molasses

1/2 teaspoon ground allspice

kosher salt, freshly ground black pepper

1 1/2 lbs. mixed tomatoes, cut into small pieces

1 shallot, thinly sliced

1/4 cup fresh flat leaf parsley leaves

1/4 cup fresh mint leaves, torn if large

instructions

Preheat the oven to 325º. Cook the lemon slices in a medium saucepan of boiling water for 2 minutes to remove the bitterness. Drain and pat dry. Toss the lemon slices with the sage, sugar, and 1 tablespoon of oil in a bowl. Spread out on a parchment-lined baking sheet and bake until lemons are no longer wet and only slightly colored (15 - 20 minutes). Let cool.

Whisk the pomegranate molasses, allspice, and remaining 1 tablespoon oil in a large bowl; season with salt and pepper. Add the lemons, tomatoes, shallots, parsley, and mint and toss gently. Season with salt and pepper.

meal or course
brunch, buffet, dinner, first course, lunch, salad, side, vegetable dish