Tomato, Onion and Roasted Lemon Salad

Sugared, roasted lemons are edible from rind to flesh and give this salsa-like mix a bracing jolt of sourness.

1 lemon, halved lengthwise, thinly sliced, seeds removed
1 Tbsp. fresh sage leaves, thinly sliced
½ tsp. sugar
2 Tbsp. extra-virgin olive oil, divided
1 Tbsp. pomegranate molasses
½ tsp. ground allspice
sea salt
black pepper, freshly ground
1½ lb 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)

Preheat oven to 325°F (165°C/140°C fan, Gas Mark 3).

Cook lemon slices in a medium saucepan of boiling water 2 minutes to remove bitterness. Drain and pat dry.

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 coloured, 15-20 minutes. Let cool.

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.

Makes 6 servings.

Cook's Notes: Pomegranate molasses is available at Middle Eastern markets and some grocery stores, and online.