Nut Bread with Beef Fillet and Lentil Salad

Ingredients

• 8 small round slices of nut bread
• 300 g beef fillet slice
• 250 ml vegetable broth
• thyme
• 1 chili pepper
• 120 g red lentils
• 4 tomatoes
• 150 g iceberg lettuce
• 50 g arugula
• 2 tbsp balsamic vinegar
• 2 tsp Dijon mustard
• 2 tsp Honey
• salt, cayenne pepper
• 4 tbsp oil

Instructions

1. 1.

   First boil the vegetable broth with thyme and half a chili pepper for the salad. Add the red lentils and simmer for 4-5 minutes. Remove the thyme and chili, then strain the lentils and let them cool slightly.

2. 2.

   Wash the tomatoes, quarter them, remove seeds, and dice. Clean and rinse the iceberg lettuce and arugula, then dry. Slice the iceberg lettuce into fine strips. Whisk vinegar with mustard, honey, salt, cayenne pepper, and oil. Set aside 1-2 tablespoons. Mix the remaining dressing with lentils and tomatoes.

3. 3.

   Lightly toast the nut bread. Drizzle with the dressing and top with beef fillet slices. Gently fold the iceberg lettuce and arugula into the lentils and place on the beef fillet slices.