Insalata Toscana

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
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.