This is from our favourite recipe gurus, OttoLenghi. The lemon flavour is amazing.
- Ingredients
2 l lemons, halved with seeds removed and cut into paper thin slices
3 tbsp olive oil
1/2 tsp fine sugar
8 sage leaves, shredded
2-1/2 cup baby tomatoes, yellow or red or a mixture of both, halved
1/2 tsp ground allspice
1/2 cup mint leaves
1/2 cup pomegranate (seeds of one)
11/2 tbsp pomegranate molasses
1/2 small red onion, thinly sliced
salt and pepper, to taste
(this uses a shortcode which is kind of invisible in the divi view, don’t delete)
- Directions
Preheat the oven to 325º
THE ROASTED LEMONS…
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 tbsp of the oil, 1/2 tsp salt, sugar and 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.
THE REST
In a bowl, combine the tomatoes, allspice, parsley, mint, pomegranate seeds and molasses, onion, the remain 2 tbsp oil, 1/2 tsp salt and some ground pepper. Add the lemon slices, stir gently and serve.
- Notes