This is the prettiest and easiest slaw, perfect for a weeknight meal or for entertaining. Pears are a source of gut-loving fibre, so this is a great meal to support your microbiome. The kefir or yoghurt in the dressing gives a little probiotic boost – feel free to double the quantity if you like extra dressing.
If your pears are not quite ripe, keep them in the fruit bowl with bananas or apples. The ethylene gas emitted by the fruit will encourage the pears to ripen faster.
Lamb cutlets aren’t always budget-friendly, so feel free to switch in pork cutlets or chicken thigh cutlets or drumsticks if you prefer. You can cook either two or three lamb cutlets per person, depending on appetite.
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
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.