TODAY’S RECIPE: Fennel, roast lemon & tomato salad

PERFECT for sharing. Serves: 6. Ingredients

2 lemons

2 tbsp extra virgin olive oil

Pinch of sugar 500g mixed tomatoes, chopped

3 fennel bulbs, thinly sliced, reserving fronds 100g pomegranate seeds ½ small pack tarragon leaves ½ small pack parsley leaves ½ small pack mint leaves

Method

1 Heat oven to 200c/180c fan/gas 6 and line a baking tray with parchment. Slice one lemon into thin rounds and spread out on the tray, drizzle over ½ tbsp oil and sprinkle over sugar. Roast for 20 minutes until shrivelled and caramelised in places.

2 Mix tomatoes and sliced fennel with remaining olive oil, juice from the other lemon and pomegranate seeds. Season.

3 To serve, roughly chop all herbs and mix into salad with roasted lemon and fennel fronds.