Braised Meat Salad

Method

1. Slice the braised beef into thin strips and set aside at room temperature for about 5 minutes to take the chill off.
2. Dice the tomatoes and cut the peppers into thin strips, then combine them in a large salad bowl with the arugula.
3. Toast the walnuts in a dry skillet over medium heat for 3 to 4 minutes until fragrant, then roughly chop them and let them cool.
4. Arrange the sliced braised beef over the arugula and vegetable mixture in the salad bowl.
5. Drizzle the pomegranate molasses evenly over the entire salad, using it as the dressing to coat all the ingredients.
6. Scatter the toasted walnuts over the top and toss the salad gently before serving.