Tomato And Herb Salad With Roasted Lemons
Author: Stacey @There's A Cook In My Kitchen
Recipe type: salad
Prep time:
Cook time:
Total time:
Serves: 4
- 1 lemon, halved lengthwise, then thinly sliced and seeds removed
- 1 Tbs sliced fresh sage leaves
- 1 tsp coconut sugar
- 1 Tbs extra-virgin olive oil
- 1 lb multi-colored grape or cherry tomatoes, cut in half
- ¼ cup thinly sliced red onion
- 2 Tbs roughly chopped fresh mint leaves
- 2 Tbs roughly chopped fresh cilantro leaves
- For dressing:
- 1 Tbs pomegranate molasses
- ½ tsp allspice
- 1 Tbs extra-virgin olive oil
- sea salt and black pepper to taste
- Preheat the oven to 325°F Convection setting, or 350°F regular bake setting.
- Boil the lemon slices in a small pot of water for 1 minute.
- Drain the lemon slices and toss them in a small bowl with the sage, coconut sugar, and 1 Tbs of oil.
- Spread the slices onto a parchment-lined baking sheet and put them in the oven for 15- to 20- minutes or until they start to brown.
- Make the dressing by whisking all of the ingredients in a small bowl.
- In a large bowl, toss the tomatoes with the onion, mint, and cilantro. Add the lemon slices.
- Toss with the dressing.
- Serve as a side salad or mix into a hot bowl of gnocchi for a real treat! Enjoy!
Recipe by Kitchen of Youth at https://kitchenofyouth.com/tomato-and-herb-salad-with-roasted-lemon-slices/
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