Baked lemon and tomato salad
BAKED LEMON AND TOMATO SALAD
2 lemons, skin on, thinly
sliced and halved boiling water
3 ml (generous ½ t) sugar pinch of salt
15 ml (1 T) olive oil
400 g mixed baby tomatoes, halved if preferred salt and pepper
½ red onion, thinly sliced 10 g each chopped fresh
parsley and mint leaves a few pomegranate seeds
15 ml (1 T) honey
10 ml (2 t) lemon juice 15 ml (1 T) olive oil
Preheat the oven to 160 °C.
1 Salad Cover the lemon slices with boiling water and set aside for 2 minutes. Drain.
2 Arrange the lemon slices on a baking sheet, sprinkle the sugar, salt and olive oil over and bake for about 20 minutes or until slightly dried. Allow to cool.
3 Mix the rest of the salad ingredients in a bowl and add the baked lemon slices.
4 Dressing Mix the ingredients and pour over the salad.