Lamb meat salad with green beans in mint-mustard-yogurt sauce

Ingredients for 4 servings:

• 500 g lamb, cooked, cold
• 1 small onion(s)
• 5 spring onions, the green part
• 30 cherry tomatoes
• 250 g green beans (princess beans)
• 250 g natural yogurt (full milk yogurt)
• 2 cloves garlic or as desired
• 2 tbsp extra virgin olive oil
• 2 tsp mild mustard
• 1 tsp lemon juice
• ½ tsp horseradish, grated from the jar
• salt and pepper
• 3 tbsp chives or as desired
• 3 tbsp mint or as desired

Instructions

Working time approx. 20 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 20 minutes

very refreshing and fine use of leftovers

Cut the cold lamb into 0.5 cm thin strips. Peel and dice the onion, slice the spring onions into rings, and slice the cherry tomatoes. Cook the green beans as usual, let them cool, and then cut them into bite-sized pieces. Mix everything together with the meat in a bowl. For the dressing, press the garlic and mix it well with the yogurt along with the oil, mustard, freshly squeezed lemon juice, salt, and pepper, and blend with a hand blender. Season to taste. Be careful with the horseradish—a little goes a long way. Then stir in the finely chopped herbs. Mix the dressing with the meat and vegetable mixture. Let everything marinate for a few hours. Serve on plates and garnish with herbs, small tomatoes, or lemon slices. Serve with crispy, delicious, freshly baked bread.