- bag green salad leaves, such as rocket and mizuna
- 175g cherry tomatoes, halved
A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…
- 4-5 roasted red peppers from a jar, cut into strips
Also known as capsicums, bell peppers, sweet peppers or by their colours, for example red and…
- 8-12 slices cooked roast beef, depending on thickness
The classic cut of meat for a British Sunday roast, beef is full of flavour, as well as being a…
For the dressing
- 2 tbsp lemon juice
- 1 tbsp wholegrain mustard
- 1 tbsp capers, chopped if large
Capers are the small flower buds of the Capparis shrub, which grows in the Mediterranean. As…
- 3 tbsp chopped parsley
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
- 5 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
Scatter the salad leaves, tomatoes and red peppers over a serving platter, then arrange the beef slices on top.
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.
Making it with ham
If you prefer ham to beef, choose a quality ham freshly sliced off the bone. The dressing suits it well.