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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