Fennel, roast lemon & tomato salad
SERVES 6 PREP 15 mins COOK 25 mins EASY V
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 ½ small pack tarragon leaves
½ small pack parsley leaves ½ small pack mint leaves
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.
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.
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.
GOOD TO KNOW vegan • healthy • low fat • 2 of 5-a-day • gluten free
PER SERVING 93 kcals • fat 4g • saturates 1g • carbs 8g • sugars 7g • fibre 5g • protein 2g • salt none