Time: 20 minutes
- 200 g beef carpaccio
- Extra-virgin olive oil
- Handful of raisins
- 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.