Roast the Lemons
Preheat oven to 325° F and line a baking sheet with parchment paper.
Fill a medium saucepan half-way with water & bring to boiling. Add the lemon slices and boil 2 minutes (this removes the bitterness). Drain, pat dry, and let cool.
In a medium bowl, gently toss the lemon slices with sage, sugar, and 1 Tbsp oil. Spread them out the prepared baking sheet and bake until the lemons are dry and slightly colored (~ 15-20 min) Let cool.
In a small bowl, whisk the pomegranate molasses, allspice, and remaining 1 Tbsp oil
In a large bowl add the roasted lemons, tomatoes, onion, parsley, mint, and sprouts, if using. Drizzle the pomegranate molasses mix over the top, and toss gently
Season with salt and pepper