Jewelled Salad with Pomegranate, Bacon & Mozzarella

serves 4


For the Salad

  • 120g mixed salad leaves
  • 125g mozzarella, torn into small pieces
  • 200g dry cured back bacon, crisply grilled & crumbled
  • Seeds of 1 pomegranate

For the Dressing

  • 2 tbsp pomegranate juice
  • 2 tbsp extra-virgin olive oil
  • 1 tsp honey
  • 1 tsp balsamic vinegar
  • Freshly ground black pepper


  1. Place all the dressing ingredients in a screw-top jar and shake well until thoroughly combined.
  2. Toss the salad leaves and half the dressing together in a large bowl then divide into four bowls.
  3. Scatter the mozzarella, bacon and pomegranate seeds evenly over the salad leaves and drizzle with the remaining dressing.