Pear savoy slaw with lamb cutlets

Ingredients

• 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
• 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