Lamb salad Greek style

Ingredients for 3 servings:

• 200 g lamb loin(s), cooked, from the previous day
• 1 bunch of spring onions
• 2 cucumbers
• 6 m.-large tomato(s)
• 2 dashes fish sauce
• 1 tsp, heaped oregano, shredded
• 8 olives, black, with stone
• 5 cloves garlic
• 50 ml lime juice
• 50 ml apple cider vinegar
• 50 ml olive oil
• 1 pinch of salt
• 1 pinch(s) of raw sugar

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour 30 minutes; Total time approx. 2 hours

Recycling leftovers

Pit the olives and then chop finely. Slice the gherkins and lamb’s lettuce into strips. Quarter or eighth the tomatoes, depending on their size. Slice the onions into rings and mince the garlic. Combine all ingredients, except the oil, in a bowl and mix thoroughly. Let stand at room temperature for at least 30 minutes. Then add the oil and mix thoroughly again. Refrigerate for one hour.