• 1 bag of pea shoots & baby leaves
  • 150g dry cured back bacon (grilled until crisp, then crumbled)
  • 125g fresh mozzarella (torn into bite sized pieces)
  • Seeds of a pomegranate

Dressing ingredients

  • 2 tablespoons of pomegranate juice
  • 2 tablespoons of extra virgin olive oil
  • 1 teaspoon of runny honey
  • 1 teaspoon of balsamic vinegar
  • Freshly ground black pepper

Author of this recipe

Steve's Leaves

Steve's Leaves

Grower / producer

To say Steve loves salad leaves is an understatement. Every lunch time, without fail, Steve manages to stuff a whole bag of watercress between two slices of bread. This takes a lot of love, and... Read more

One of our most stunning little salad recipes, this is Steve’s favourite. The jewels are delicious pomegranate seeds – they could almost be rubies!

Total votes: 236


Lightly dress the leaves, sprinkle on the bacon, mozzarella and pomegranate seeds, then top it all off with a colourful drizzle of dressing!

Tips from the author

This dish serves 2 people and takes 20 minutes to prepare

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