Fennel, Roast Lemon and Tomato Salad

• lemons↗2
• extra-virgin olive oil↗2 tbsp tbsp
• sugar↗pinch of
• plum tomatoes (cherry and large)↗500g g

  (Used cherry tomatoes and a few larger ones)

• fennel bulbs3
• pomegranate seeds↗100g g
• tarragon leaves↗1⁄2 small pack
• parsley leaves↗1⁄2 small pack
• mint leaves↗1⁄2 small pack

Step-by-step instructions

1. 1

   Preheat the oven to 200 °C/180 °C with convection/gas 6 and line a tray with parchment paper. Slice one lemon into thin rounds and spread them on the tray, drizzle with ½ tbsp oil and sprinkle with sugar. Roast for 20‑25 minutes until the lemons become wrinkled and partially caramelised. Keep an eye on them – some may need to be removed earlier. These lemons can be prepared in the morning and left at room temperature.

2. 2

   While the lemons roast, coarsely chop the tomatoes and thinly slice the fennel, reserving the fronds. Place them in a bowl with the remaining olive oil, juice of the other lemon, and pomegranate seeds. Season to taste and mix well.

3. 3

   When ready to serve, coarsely chop all herbs and add them to the salad together with the roasted lemons and fennel fronds.