Nut Bread Toasts with Beef and Lentil Salad

For the salad, boil the vegetable broth with thyme and slit chile pepper in a pot. Add the red lentils and cook for 4-5 minutes. Remove the thyme and chile pepper from the broth and drain the lentils on a sieve. Let cool until lukewarm.

Rinse the tomatoes, cut into quarters, remove the seeds and dice. Trim the iceberg lettuce and arugula, rinse and shake dry. Cut the lettuce into fine strips.

For the vinaigrette, mix the vinegar with Dijon mustard, honey, and olive oil, and season with salt and cayenne pepper. Keep aside 1-2 tablespoons vinaigrette. Add the rest of the vinaigrette into lentils and tomatoes, and mix well.