Baked le­mon and tomato salad


YOU Best Recipes: Braai - - Contents -


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.


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