Marcus Nilsson
Sugared, roasted lemons are edible from rind to flesh and give this salsa-like mix a bracing jolt of sourness.
Recipe information
Yield
6 Servings
Ingredients
1
lemon, halved lengthwise, thinly sliced, seeds removed
1
tablespoon thinly sliced fresh sage leaves
½
teaspoon sugar
2
tablespoons olive oil, divided
1
tablespoon pomegranate molasses
½
teaspoon ground allspice
Kosher salt and freshly ground black pepper
1½
pound mixed small tomatoes, such as Sun Gold, cherry, or heirloom, halved
½
small red onion, thinly sliced
¼
cup fresh flat-leaf parsley leaves with tender stems
¼
cup fresh mint leaves, torn if large
¼
cup purple sprouts or microgreens (optional)
Ingredient info
Pomegranate molasses is available at Middle Eastern markets and some grocery stores, and online.
Need to make a substitution?
Preparation
Step 1
Preheat oven to 325°. Cook lemon slices in a medium saucepan of boiling water 2 minutes to remove bitterness. Drain and pat dry.
Step 2
Gently toss lemon slices with sage, sugar, and 1 Tbsp. oil in a medium bowl. Spread out on a parchment-lined baking sheet and bake until lemons are no longer wet and only slightly colored, 15–20 minutes. Let cool.
Step 3
Whisk pomegranate molasses, allspice, and remaining 1 Tbsp. oil in a large bowl; season with salt and pepper. Add lemons, tomatoes, onion, parsley, mint, and sprouts, if using, and toss gently; season with salt and pepper.
Nutrition Per Serving
Calories (kcal) 80 Fat (g) 5 Saturated Fat (g) 0 .5 Cholesterol (mg) 0 Carbohydrates (g) 9 Dietary Fiber (g) 2 Total Sugars (g) 5 Protein (g) 1 Sodium (mg) 10