Pastrami and Artichoke Salad

Ingredients

• 300 g (10 oz) thinly sliced pastrami
• 4 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 2 tablespoons lemon juice
• salt and freshly ground black pepper
• 100 g (4 oz) rocket (arugula)
• 6 marinated artichoke hearts, drained
• 3 ripe roma (plum) tomatoes, sliced
• 1 medium red onion, thinly sliced into rings