Fennel, roast lemon & tomato salad served on a plate

Fennel, roast lemon & tomato salad

  • Rating: 4 out of 5.5 ratings
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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

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    Rating: 4 out of 5.5 ratings
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