Crunchy new potatoes
Jazz up potatoes for no-fuss entertaining
Beef salad with caper & parsley dressing
- Preparation and cooking time
- Total time
- 10 mins work
- Easy
- Serves 4
Skip to ingredients
- bag green salad leavessuch as rocket and mizuna
- 175g cherry tomatoeshalved
- 4-5 roasted red peppersfrom a jar, cut into strips
- 8-12 slices cooked roast beefdepending on thickness
For the dressing
- 2 tbsp lemon juice
- 1 tbsp wholegrain mustard
- 1 tbsp caperschopped if large
- 3 tbsp chopped parsley
- 5 tbsp olive oil
Nutrition: per serving
- kcal628
- fat50g
- saturates14g
- carbs7g
- sugars7g
- fibre3g
- protein40g
- salt1.76g
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.
