bag green salad leaves, such as rocket and mizuna
175g tomatoes, halved
4-5 roasted red peppers from a jar, cut into strips
8-12 slices cooked roast beef, depending on thickness
2 boiled eggs, quartered
For the dressing
2 tbsp lemon juice
1 tbsp wholegrain mustard (gluten free)
1 tbsp capers, chopped if large
3 tbsp chopped parsley
5 tbsp olive oil
Scatter the salad leaves, tomatoes, boiled eggs 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.
Recipe adapted from: Good Food