Serves4 ServingsPrep Time10 minsCook Time15 minsTotal Time25 mins
8 lamb cutlets (or 4 pork cutlets)
2 tsp extra virgin olive oil
1 small savoy cabbage, finely sliced
2 pears, 1 cut into julienne strips, 1 cut across into thin slices
2 spring onions, trimmed and finely sliced
Micro greens, to serve
Lemon yoghurt dressing
2 tbsp natural yoghurt or kefir milk
Juice of ½ lemon
2 tsp apple cider vinegar
½ garlic clove, finely diced or crushed
¼ cup extra virgin olive oil
Recipe created for Australian Pears by Louise Keats
Rub oil over cutlets. Season with sea salt and pepper.
Heat a frypan or chargrill pan on high heat. Cook cutlet 2-3 minutes each side or until cooked to your liking. Set aside to rest while preparing slaw.
To prepare lemon yoghurt dressing, whisk together all dressing ingredients in a bowl to combine (or process in a small blender).
Combine pear strips, cabbage, spring onion and half of the dressing. Divide between serving plates. Arrange pear slices on top. Scatter over micro greens and drizzle over remaining dressing to taste. Season with salt and pepper and serve with cutlets.