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.

Nutrition Info (per serve)

Kilojoules 1860kJ

Calories 446cal

Protein 30g

Total fat 14g

–Saturated fat 5g

Carbohydrates 45g

–Sugars 15g

Dietary fibre 10g

Sodium 450mg

Calcium 180mg

Iron 6.5mg

Note: Nutrition composition will vary depending on the exact ingredients used. For a guide to purchasing healthier packaged goods and general grocery items see here.