Fennel, roast lemon & tomato salad
Ingredients
- Step 1 2 lemons
- Step 2 2 tbsp extra virgin olive oil
- Step 3 pinch of sugar
- Step 4 500g mixed tomatoes (I used cherry tomatoes and some larger ones)
- Step 5 3 fennel bulbs
- Step 6 100g pomegranate seeds
- Step 7 1⁄2 small pack tarragon leaves
- Step 8 1⁄2 small pack parsley leaves
- Step 9 1⁄2 small pack mint leaves
Calories: 93
Carbohydrate: 8 g
Protein: 2 g
Fat: 4 g
Cook time: 40 minutes
Prep time: 15 minutes
Total time: 55 minutes
Servings: 6
TAGS
Lunch
Side Dish
Fennel
Healthy
lemon
Low fat
Pomegranate seed
Rosie Birkett
salad
summer
Tomato
Vegan
Vegetarian
Directions
- 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.