Sliced beef and arugula salad with green olive and raisin salsa

Ingredients

• Sliced beef and arugula salad with
• green olive and raisin salsa
• 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
• To make the salsa: In a bowl, mix together the olives, raisins, capers, oil, and parsley. Season to taste with
• salt and pepper. Arrange the arugula and pastrami