Tomato & Lemon salad #ottolenghi

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A few friends and I have made this gorgeous tomato salad adulterated from Ottolenghi
The “ sugared, roasted lemons are edible from rind to flesh and give this salsa-like mix a bracing jolt of sourness.” So easy, fresh and delicious for the last days of summer.

You need for 6 fashionista or 32 models:

1 lemon, halved lengthwise, thinly sliced, seeds removed

1 tablespoon thinly sliced fresh sage leaves

½ teaspoon sugar

2 tablespoons olive oil, divided

1 tablespoon pomegranate molasses

½ teaspoon ground allspice

salt and freshly ground black pepper

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

½ small red onion, thinly sliced

¼ cup fresh flat-leaf parsley leaves with tender stems

¼ cup fresh mint leaves, torn if large

¼ cup purple sprouts or microgreens (optional)

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

  • Slip into Eres caftan then preheat oven to 325°.
  • Cook lemon slices in a medium saucepan of boiling water 2 minutes to remove bitterness.  Or go to Bitter.com !
  • Drain and pat dry. Which you need to do to your wine glass. Now.
  • Gently toss lemon slices with sage, sugar, and 1 Tbsp. 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 Tbsp. oil in a large bowl; season with salt and pepper.
  • Add lemons, tomatoes, onion, parsley, mint, and sprouts, if using, and toss gently.
  • Taste and add more salt and pepper if you need to.
  • Eat with crusty bread and a glass of wine !

 

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