Name: Beef salad with caper & parsley dressing
Total time: 10 min
Yield: 4
Cuisine: British
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; 2 tbsp lemon juice; 1 tbsp wholegrain mustard; 1 tbsp capers chopped if large; 3 tbsp chopped parsley; 5 tbsp olive oil

Beef salad with caper & parsley dressing

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

step 1
Scatter the salad leaves, tomatoes and red peppers over a serving platter, then arrange the beef slices on top.
step 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.