Beef carpaccio wraps with rocket and raisins and extra-virgin olive oil and mustard dressing

Serves: 4

Difficulty: Easy

Time: 20 minutes



  • 200 g beef carpaccio
  • Rocket
  • Extra-virgin olive oil
  • Handful of raisins
  • Lemon
  • Wholegrain mustard
  • Black pepper



Peel apart the thin slices of beef, taking great care not to break them.

Put the rocket in a large bowl, add the raisins, salt and pepper and drizzle with extra-virgin olive oil. Mix together well.

Next, make a vinaigrette with extra-virgin olive oil, a dash of lemon, black pepper and a spoonful of wholegrain mustard. Shake well to form an emulsion.

Arrange a few leaves of rocket with some raisins in the centre of each slice of beef carpaccio and roll up. You can use a toothpick to stop them unravelling.

Once you’ve rolled them all up, put them on a large plate and drizzle some vinaigrette on top.