Combine roasted lemon with fronds of fennel, cherry tomatoes, pomegranate and herbs to make this colourful summer salad. It makes a perfect sharing dish.
Ingredients
2 lemons
2 tbsp extra virgin olive oil
pinch of sugar
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
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.
