Combine roasted lemon with fronds of fennel, cherry tomatoes, pomegranate and herbs to make this colourful summer salad. It makes a perfect sharing dish
Prep:15 mins
Serves 6
2 lemons2 tbsp extra virgin olive oilpinch of sugar500g mixed tomatoes (I used cherry tomatoes and some larger ones)3 fennel bulbs100g pomegranate seeds1⁄2 small pack tarragon leaves1⁄2 small pack parsley leaves1⁄2 small pack mint leaves
STEP 1Heat 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 2While 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 3When you’re ready to serve, roughly chop all the herbs and mix them into the salad along with the roasted lemons and fennel fronds.
