Tomato, Onion, and Roasted Lemon Salad

Ingredients for Tomato, Onion, and Roasted Lemon Salad

• 1 lemon, halved lengthwise, thinly sliced, seeds removed

• 1 tablespoon thinly sliced fresh sage leaves

• 1/2 teaspoons sugar

• 2 tablespoons olive oil, divided

• 1 tablespoon pomegranate molasses

• 1/2 teaspoons ground allspice

• Kosher salt, freshly ground pepper

• 675g mixed small tomatoes, such as Sun Gold, cherry, or heirloom, halved

• 1/2 small red onion, thinly sliced

• 1/4 cup fresh flat-leaf parsely leaves with tender stems

• 1/4 cup fresh mint leaves, torn if large

• 1/4 cup purple sprouts or microgreens (optional)

• Pomegranate molasses is available at Middle Eastern markets and some grocery stores, and online.

How to make Tomato, Onion, and Roasted Lemon Salad

Preheat oven to 325°. Cook lemon slices in a medium saucepan of boiling water 2 minutes to remove bitterness. Drain and pat dry.

Gently toss lemon slices with sage, sugar, and 1 tablespoon oil in a medium bowl. Spread out on a parchment-lined baking sheet and bake until lemons are no longer wet and only slightly coloured, 15–20 minutes. Let cool.

Whisk pomegranate molasses, allspice, and remaining 1 tablespoon oil in a large bowl; season with salt and pepper. Add lemons, tomatoes, onion, parsley, mint, and sprouts, if using, and toss gently; season with salt and pepper.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.