Fennel, roast lemon & tomato salad
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6
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Showing items 1 to 3 of 6
- 2 lemons
- 2 tbsp extra virgin olive oil
- pinch of sugar
- 500g mixed tomatoes(I used cherry tomatoes and some larger ones)
- 3 fennel bulbs
- 100g pomegranate seeds
- 1⁄2 small pack tarragon leaves
- 1⁄2 small pack parsley leaves
- 1⁄2 small pack mint leaves
Nutrition: Per serving
- kcal93
- fat4glow
- saturates1g
- carbs8g
- sugars7g
- fibre5g
- protein2g
- salt0g
Method
step 1
Heat 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 2
While 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 3
When you’re ready to serve, roughly chop all the herbs and mix them into the salad along with the roasted lemons and fennel fronds.
