Beef salad with caper and parsley dressing

Beef salad with caper and parsley dressing

Ingredients

• bag green salad leaves, such as rocket and mizuna
• 175g cherry tomatoes, halved
• 4-5 roasted red peppers from a jar, cut into strips
• 8-12 slices cooked roast beef, depending on thickness

For the dressing

• 2 tbsp lemon juice
• 1 tbsp wholegrain mustard
• 1 tbsp capers, chopped if large
• 3 tbsp chopped parsley
• 5 tbsp olive oil

Method

1. Scatter the salad leaves, tomatoes and red peppers over a serving platter, then arrange the beef slices on top.
2. Put all the dressing ingredients into a small bowl with some salt and pepper, then whisk vigorously with a fork until thickened. Drizzle over the beef and salad and serve.