Tomato & Lemon salad #ottolenghi

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 !