Roast Lemon, Tomato, Fennel and Salmon Salad

Name: Roast Lemon, Tomato, Fennel and Salmon Salad
Cuisine: British
Ingredients: 3 large tomotoes; 1/2 small red onion; 1 bulb fennel; 1/2 pomegranate; 1 handful parsley; 1 large handful green salad leaves; 1 handful cashew nuts; Olive oil; 1 heaped teaspoon sugar; Salt and pepper; 2 salmon fillets

Mark Wheatley @cook_7232200

Bristol, UK

This luxurious salad provides lots of opportunities for customisation depending upon your tastes. It works great as a side-dish without the salmon. made this using in-season ingredients from #seasonsupply

Mark Wheatley @cook_7232200

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Ingredients

3large tomotoes
1/2small red onion
1bulb fennel
1/2pomegranate
1 handfulparsley
1large handful green salad leaves
1 handfulcashew nuts
Olive oil
1heaped teaspoon sugar
Salt and pepper
2salmon fillets

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Steps

1

Heat the oven to 200C/gas mark 6. Slice 1/2 the lemon as think as you can manage and place on an oiled baking tray. drizzle over 1/2 tbsp oil and sprinkle over the sugar. Roast for 20 mins until shrivelled and caramelisation begins. Check them after 10 minutes and then every 5 minutes as it is easy to burn them.
2

Wash and slice your tomato, onion and fennel. Thinly sliced Fennel works best imo. Save some fennel fronds for presentation.
3

Juice the other half of lemon, and add to a small bowl with the pomegranate seeds, salt and pepper and a glug of olive oil and mix well.
4

Pan-fry the salmon fillets.
5

Layer all the ingredients, including the cashew nuts. Pour the pomegranate dressing over the salad. Finally add the salmon fillets and decorate with the fennel fronds.
6

Enjoy!