- 2 lemons
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- 2 tbsp extra virgin olive oil
- pinch of sugar
Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…
- 500g mixed tomatoes (I used cherry tomatoes and some larger ones)
- 3 fennel bulbs
- 100g pomegranate seeds
- 1⁄2 small pack tarragon leaves
- 1⁄2 small pack parsley leaves
- 1⁄2 small pack mint leaves
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.
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.
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.