Slow Roasted Beef and Cherry Capsicum Salad with Strawberry Dressing

Everything in this salad is rather standard apart from the strawberry dressing, you'll find that strawberries aren't too dissimilar to raw cherry tomatoes. You could make a ketchup from strawberries and I bet the average person wouldn't be able to tell the difference between tomato or strawberry.
Whats a classic sauce that marries with beef? Tomato! There for strawberries should work just as well, and they do, so why not trust me and make this salad during the weekend.  
 
600g beef shoulder
400g cherry capsicum tomatoes
200g strawberries
200g buffalo mozzarella ball
100g watercress washed
50ml extra virgin olive oil
Sea salt and cracked pepper

METHOD:
Place beef in baking tray, drizzle over half the olive oil, 250ml warm water, season generously with salt and pepper. Cover tray with foil and place in oven set at 140oC for 3 hours.
Put tomatoes in another baking tray season with salt, pepper and drizzle over remaining half of olive oil and place in oven with beef and cook for 1 and half hours.
Drain mozzarella ball and leave to sit at room temperature to mature and soften. Hull strawberries and place in food processor and blitz into a smooth puree.
Once beef has finished cooking leave to stand for 15 minutes then gently slice thin pieces of beef and place back in the tray with remaining liquid to soak up flavours.
To construct salad you can either make one large platter or individual servings. First lay down some watercress then tear off small pieces of mozzarella, slightly crush tomatoes and place on salad. Drape slices of beef on top of salad and lastly drizzle over the strawberry dressing and serve as soon as possible.