Sliced beef and arugula salad with green olive and raisin salsa

SERVES 2:

For the salsa:

8–10 green olives, pitted and sliced

handful of plump dark raisins

2 tsp capers, rinsed and gently

squeezed dry

drizzle of olive oil

small handful of fresh flat-leaf

parsley, finely chopped

sea salt and freshly ground

black pepper

handful of fresh wild arugula leaves

6oz (175g) thinly sliced pastrami or other cooked beef from the deli

Method:

1 To make the salsa: In a bowl, mix together the olives, raisins, capers, oil, and parsley. Season to taste with salt and pepper.

2 Arrange the arugula and pastrami in a shallow serving bowl. Spoon the salsa over the top, and serve at room temperature.

Variations:

Top the salad with some freshly shaved Parmesan cheese, if you wish.

Sliced beef and arugula salad with green olive and raisin salsa