Recipe from Plenty More by Yotam Ottolenghi
This was the first recipe we made from Plenty More, the highly anticipated sequel to Ottolengi’s Plenty. Filled with vibrant vegetable centered dishes that are both simple and healthy, each and every page of the book is inspiring and mouth watering. We had difficulty choosing what would be the first attempt, and slowly paged through the whole book (save for the sweets section at the end) and bookmarked more than a few pages, deciding on this recipe featuring bright grape and cherry tomatoes highlighted by roasted lemon. I was intrigued to say the least, never having roasted lemons except with a whole roasted chicken, but Ottolenghi’s argument made sense, “Seek out the sweetest tomatoes you can find for this salad in order to balance the bitterness of the lemon.” He is the authority on these things, so it was settled. Following the recipe, but adding more mint and parsley than what is originally called for, we sliced, chopped, squeezed our way to an artful salad ripe with sweetness and tang. We brought the salad to our friends Caitlin and Dan’s house and everyone seemed to enjoy it, as we fittingly brunched outside under their lemon tree. After sitting for a bit, the tomatoes became macerated in their own juices, forming almost a chutney that could be paired well with chicken, or added to a grain bowl for color and acidity.
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
Preheat oven to 325°. 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 colored, 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.