I made this salad recently and it was sooo very good!
Tomato and Roasted Lemon Salad
2 medium lemons, halved crosswise, seeds removed, and cut into paper-thin slices (9 oz)
3 tbsp olive oil
½ tsp superfine sugar
8 sage leaves, finely shredded
2 2/3 cups baby tomatoes, yellow or red or a mixture of both, halved
scant ½ tsp ground allspice
1/3 cup flat-leaf parsley leaves
½ cup mint leaves
seeds of 1 small pomegranate (2/3 cup)
1½ tbsp pomegranate molasses
½ small red onion, thinly sliced (about ½ cup)
salt and black pepper
Preheat the oven to 325ºF.
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, ½ 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, ¼
teaspoon salt, and some freshly ground pepper.
Add the lemon slices,
stir gently, and serve.