Tomato and roasted lemon salad from Plenty More (page 66) by Yotam Ottolenghi

  • sage
  • ground allspice
  • lemons
  • mint
  • red onions
  • parsley
  • caster sugar
  • pomegranate molasses
  • pomegranates
  • baby tomatoes

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    This recipe is on p.54 in the US edition.

  • lou_weez on June 29, 2021

    A nice salad. The roasted lemon added a good textural and sour element to the dish. I let my salad sit for a bit before serving and the onions had softened slightly which helped mellow their flavour.

  • VineTomato on May 17, 2020

    Nice salad although I would serve this as part of a mezze rather than 'the side' or main event. I served with oven roasted salmon. The roast lemons were incredible, but I found the onion a little overpowering.

  • finebec on September 22, 2018

    definitely a keeper. high quality pomegranate molasses a must. After trying several, I now use "pomegranate paste" from Nader. I am lucky to have a Persian market nearby.

  • JLDuck on December 14, 2017

    With seasonal ingredients and fresh pomegranate this recipe is very delicious.

  • Rutabaga on January 26, 2015

    I admit it's a bit unfair for me to rate this recipe with three stars, as I have the feeling that with better ingredients it would be a solid four for me. It didn't quite come together, and I think a lackluster pomegranate and winter tomatoes were the culprit. Also, I didn't have red onion on hand, so substituted scallions, which just weren't the best match. The roasted lemon is intriguing, but needed stronger flavors from the other ingredients in order to match its potency. Too bad pomegranates and cherry tomatoes don't come into season together around here! Still, I want to try it again with a better pomegranate and (hopefully) tastier tomatoes.

  • Barb_N on January 16, 2015

    I made a variation of this I found on the Kitchn- using the dressing to baste chicken and roasting with sliced citrus to get the charred effect. Great flavors without having to wait for tomato season. I would cut way down on the olive oil- the chicken doesn't need it. I plan to make the real recipe when summer comes around.

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