Lamb Leg and Hazelnut Salad

It often happens that after dinner there is a certain amount of baked meat - for example, legs or shoulder blades. Not much to serve as a main course - but enough for a salad!

Ingredients

• 300 g roasted leg of lamb or shoulder
• 300 g baby spinach
• 1 Crimean red onion
• 50 g peeled roasted hazelnuts
• half a red chili
• 4 cloves of garlic
• 2 tsp brown sugar
• 3 tbsp. l. lime juice, soy sauce, and vegetable oil
• salt

Directions

1. For dressing, peel and chop the garlic and chili, mix with sugar, lime juice, butter and soy sauce, whisk with an immersion blender until smooth, salt.
2. Peel and chop the onion into thin feathers, add immediately to the dressing and stir.
3. Cut the meat into thin slices. Chop the hazelnuts not too finely.
4. Combine all salad ingredients (lamb can be slightly warmed up if desired). Serve immediately.