Fennel, roast lemon & tomato salad

Healthy summer recipe for 6 people, takes only 25 mins; recipe has lemon, extra virgin olive oil, sugar, tomatoes, fennel bulbs, pomegranate seeds, tarragon leaves, parsley leaves and mint leaves.

Fennel, roast lemon & tomato salad

Fennel, roast lemon & tomato salad

Recipe by Chef Soomro Course: Healthy summer


Prep time

15 mins


  • Extra Virgin Olive Oil: 2 tbsp extra virgin olive oil
  • Sugar: pinch of sugar
  • Lemon: 2 lemons
  • Tomatoes: 500g mixed tomatoes (I used cherry tomatoes and some larger ones)
  • Mint Leaves: 1/2 small pack mint leaves
  • Parsley Leaves: 1/2 small pack parsley leaves
  • Fennel Bulbs: 3 fennel bulbs
  • Pomegranate Seeds: 100g pomegranate seeds
  • Tarragon Leaves: 1/2 small pack tarragon leaves


  1. Heat oven to 200C/180C fan/gas 6 and line abaking traywith baking parchment. Slice 1 lemon into thin rounds and spread out on the baking tray, drizzle over 1/2 tbsp oil and sprinkle over the sugar. Roast for 20-25 mins until shrivelled and caramelised in places. Keep an eye on them - you may have to take some out the oven before the others are done.These can be made in the morning and kept at room temperature.
  2. While the lemons are cooking, roughly chop the tomatoes and thinly slice the fennel, saving the fronds. Put in a bowl with the remaining olive oil, juice from the other lemon and pomegranate seeds. Season to taste, then give everything a good mix.
  3. When you're ready to serve, roughly chop all the herbs and mix them into the salad along with the roasted lemons and fennel fronds.