Turkey & clementine lunch bowl
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
Showing items 1 to 3 of 6
- 1 red onionhalved and thinly sliced
- 1 lemonzested and juiced
- 300g diced turkey breast
- 2 tbsp rapeseed oil
- 2 clementine1 zested and the flesh chopped
- 2 garlic cloveschopped
- 400g can green lentilsdrained
- 1 tbsp balsamic vinegar
- 1 red pepperquartered and sliced
- small handful mintchopped
- 4 walnut halvesbroken
Nutrition: per serving
- kcal509
- fat18g
- saturates2g
- carbs34g
- sugars16g
- fibre10g
- protein48g
- salt0.6g
Method
step 1
Tip the onion into a bowl and mix with the lemon juice. Put the turkey in a bowl and add half the oil, the lemon and clementine zest and the garlic then mix well.
step 2
Tip the lentils into two bowls or lunchboxes and drizzle over the balsamic vinegar. Heat the remaining oil in a large non-stick wok, add the pepper, and stir-fry for 3 mins. Now add the turkey and half the onion and continue frying until the turkey is cooked and the pepper is tender. Pile on top of the lentils then add the clementine flesh, remaining onion, mint and walnut pieces.
