Lamb with apple and kohlrabi slaw

This seasonal kohlrabi coleslaw packs a punch with its combination of sweet and peppery flavours. Paired with tender lamb

Serves: 4
Time to make: 45 mins

Ingredients

4 large Agria potatoes
2 whole kohlrabi
2 red apples
1 cup sliced radish
2 spring onions, thinly sliced
2 tablespoons capers, roughly chopped
¼ cup fresh mint
400g lamb stir-fry pieces
¼ cup lite sour cream

Dressing
1 lemon, juice only
½ cup low-fat plain yoghurt
2 tablespoons low-fat mayonnaise
1 tablespoon grated horseradish
¼ teaspoon cayenne pepper
1 tablespoon finely chopped fresh mint

Instructions

1 Preheat oven to 200°C. Prick potatoes with a sharp knife, wrap in foil and place in oven to cook for 30-40 minutes, or until soft inside.

2 Using a mandolin or very sharp knife, thinly slice kohlrabi then cut into strips. Repeat with the apples. In a bowl, combine both with radish, spring onions, capers and mint.

3 Mix all dressing ingredients together and pour the majority over the coleslaw, reserving some to put on the baked potatoes. Mix well and refrigerate until ready to serve.

4 Lightly spray lamb pieces with olive oil then rub with black pepper. Heat a frying pan over medium-high. Add lamb and cook for 2-3 minutes (4-5 minutes if you prefer your lamb more well done).

5 Serve the lamb with the coleslaw and baked potatoes topped with extra dressing and lite sour cream.