Fennel, rostade citroner & tomat sallad

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1. 1
   Heat oven to 200C/180C fan/gas 6 and line a baking tray with 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. 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. 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.