Tomato & Roasted Lemon Salad From Plenty More - cooking recipe

Ingredients

2 medium lemons, halved crosswise, seeds removed, and cut into paper-thin slices, about 9 oz
3 tablespoons olive oil
1/2 teaspoon superfine sugar
8 sage leaves, finely shredded
2 2/3 cups baby tomatoes, yellow or red or a mixture of both, halved
scant 1/2 tsp ground allspice
1/3 cup flat leaf parsley
1/2 cup mint leaf
2/3 cup seeds from 1 small pomegranate
1 1/2 tablespoons pomegranate molasses
1/2 small red onion, thinly sliced (about 1/2 cup)
salt and black pepper

Preparation

Preheat the oven to 325\u00b0F/170\u00b0C.
Bring a small saucepan of water to a boil, add the lemon slices, and blanch for 2 minutes. Drain well, place the lemon in a bowl, and add 1 tablespoon of the oil, 1/2 teaspoon salt, the sugar, and the sage. Gently mix and then spread the lemon mixture out on a baking sheet lined with parchment paper. Place in the oven and cook for 20 minutes, until the lemons have dried out a little. Remove and set aside to cool.
In a bowl, combine the tomatoes, allspice, parsley, mint, pomegranate seeds, pomegranate molasses, onion, the remaining 2 tablespoons oil, 1/4 teaspoon salt, and some freshly ground pepper. Add the lemon slices, stir gently, and serve.
Recipe courtesy of Plenty More by Yotam Ottolenghi.
Get the book here: https://www.amazon.com/Plenty-More-Vibrant-Vegetable-Ottolenghi/dp/1607746212/.