350g slab of Roast Beef, diced 4 medium Potatoes, diced 3 large Sage leaves 3 medium Roma tomatoes, diced 3 small Shallots, chopped 1 Tbsp Red Wine Vinegar 1 tsp Crushed Red Pepper 1 Tbsp Salted Capers Handful of Flat Leaf Parsley, chopped Handful of Rockets EVOO Fleur de Sel Freshly Cracked Black Pepper
Boil potatoes in salted boiling water, sage leaves and some EVOO until al dente. Drain and set aside. Whisk EVOO, vinegar, crushed pepper, fleur de sel and pepper. Combine everything, toss and season. Enjoy.