Beef salad with caper 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
- 2 tbsp lemon juice
- 1 tbsp wholegrain mustard
- 1 tbsp capers, chopped if large
- 3 tbsp chopped parsley
- 5 tbsp olive oil
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