Roast beef on a bed of arugula and tomatoes

Ingredients for 2 servings:

• 10 slice(s) roast beef, cold cuts
• 2 tomatoes
• 1 garlic clove(s)
• 1 small onion(s)
• 100 g arugula
• 1 tsp cane sugar
• 1 tbsp olive oil
• Balsamic vinegar, dark
• salt and pepper
• Herbs, Italian, fresh or dried

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 20 minutes

Roughly dice the tomatoes, leaving the flesh and seeds on. Heat the oil in a pan and fry the crushed garlic and finely chopped onions. Reduce the heat. Let the tomatoes simmer in the pan for about 3 minutes. Deglaze with about 1-2 tablespoons of balsamic vinegar, season with herbs and spices, and keep warm. Wash the arugula and divide it between two plates. Roll up the roast beef slices and arrange them on the salad. Then arrange the sauce between them. Serve immediately. This dish is very quick to make and tastes great with ciabatta or baguette, but can also be served without bread. Tip: Instead of roast beef, I could also imagine cold cuts or ham. If you like, you can also top it with toasted pine nuts or freshly shaved Parmesan.