master

Sugared, roasted lemons are edible from rind to flesh and give this salsa-like mix a bracing jolt of sourness.

Tomato, Onion, and Roasted Lemon Salad

lemon

thinly sliced fresh sage leaves

sugar

olive oil, divided

pomegranate molasses

ground allspice

Kosher salt, freshly ground pepper

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

small red onion, thinly sliced

fresh flat-leaf parsley leaves with tender stems

fresh mint leaves, torn if large

purple sprouts or micro-greens

oven

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 colored, 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.