My peas came up too thick in the garden and when I thinned them I ended up with a bowl of pea shoots so I decided to use them in this salad recipe.

• Dressing:
  • 3 tbsp extra virgin olive oil
  • 1 tbsp lemon juice
  • 1/2 tbsp Dijon mustard
  • 1/2 clove garlic, smashed and finely chopped
  • A pinch of freshly ground black pepper and salt 
    
    
• Salad:
  • 1 sweet potato, cubed*
  • 1 tbsp olive oil
  • salt, pepper to taste
  • 3 bacon rashers, chopped
  • 2 free-range eggs
  • 70g of pea shoots

1. Combine all the ingredients for the dressing into a bowl.
2. Taste for seasoning and adjust as necessary.
3. Set aside.
4. In a bowl toss the sweet potato cubes with olive oil, salt and pepper. 
5. Spread on parchment paper lines cookie sheet and roast at 400F for approximately 30 minutes.
6. Heat a pan and fry the bacon until crisp.
7. Drain the bacon on kitchen paper.
8. In another frying pan, fry the eggs.
9. Arrange the pea shoots on plates and sprinkle over the peas and bacon.  
10. Drizzle the dressing on each salad and top with a warm fried egg. 

• The original recipe called for 1 cup peas but I forgot them and added roasted cubed sweet potato instead