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Fennel, roast lemon & tomato salad served on a plate

Fennel, roast lemon & tomato salad

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 6

Combine roasted lemon with fronds of fennel, cherry tomatoes, pomegranate and herbs to make this colourful summer salad. It makes a perfect sharing dish

  • Gluten-free
  • Healthy
  • Vegan
Nutrition: Per serving
HighlightNutrientUnit
kcal93
low infat4g
saturates1g
carbs8g
sugars7g
fibre5g
protein2g
salt0g
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Ingredients

Method

  • STEP 1

    Heat oven to 200C/180C fan/gas 6 and line a baking tray with baking parchment. Slice 1 lemon into thin rounds and spread out on the baking tray, drizzle over 1/2 tbsp oil and sprinkle over the sugar. Roast for 20-25 mins until shrivelled and caramelised in places. Keep an eye on them – you may have to take some out the oven before the others are done. These can be made in the morning and kept at room temperature.

  • STEP 2

    While the lemons are cooking, roughly chop the tomatoes and thinly slice the fennel, saving the fronds. Put in a bowl with the remaining olive oil, juice from the other lemon and pomegranate seeds. Season to taste, then give everything a good mix.

  • STEP 3

    When you’re ready to serve, roughly chop all the herbs and mix them into the salad along with the roasted lemons and fennel fronds.

Goes well with

Recipe from Good Food magazine, July 2018

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A star rating of 4.4 out of 5.5 ratings
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