Sugared, roasted lemons are edible from rind to flesh and give this salsa-like mix a bracing jolt of sourness.
6 Servings
oven: 170ºC
Ingredients
- 1 lemon halved lengthwise, thinly sliced, seeds removed
- 1 tbsp thinly sliced fresh sage leaves
- 1/2 tsp sugar
- 2 tbsp olive oil, divided
- 1 tbsp pomegranate molasses
- 1/2 tsp ground allspice
- Kosher salt, freshly ground pepper
- 1 1/2 lb mixed small tomatoes, such as Sun Gold, cherry, or heirloom, halved
- 1/2 small red onion, thinly sliced
- 1/4 c fresh flat-leaf parsley leaves with tender stems
- 1/4 c fresh mint leaves, torn if large
- 1/4 c purple sprouts or micro-greens Optional
Instructions
1
Cook lemon slices in a medium saucepan of boiling water 2 minutes to remove bitterness. Drain and pat dry.
2
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 colored, 15–20 minutes. Let cool.
3
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.