Fen­nel, roast lemon & to­mato salad

BBC Good Food - - Inside -

SERVES 6 PREP 15 mins COOK 25 mins EASY V

2 lemons

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

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