A lunchbox filled with lentil, turkey and clementine salad

Turkey & clementine lunch bowl

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(4 ratings)

Prep: 15 mins Cook: 15 mins


Serves 2

Nuts, pulses and lean meat make this a protein-rich lunch that's perfect to promote recovery after exercise. It's also packed with vitamin C and folate

Nutrition and extra info

Nutrition: per serving

  • kcal509
  • fat18g
  • saturates2g
  • carbs34g
  • sugars16g
  • fibre10g
  • protein48g
  • salt0.6g


  • 1 red onion, halved and thinly sliced
  • 1 lemon, zested and juiced



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • 300g diced turkey breast
  • 2 tbsp rapeseed oil
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 2 clementine, 1 zested and the flesh chopped



    The smallest and sweetest variety of tangerine is sweet and tangy, contains no seeds and is…

  • 2 garlic cloves, chopped
  • 400g can green lentils, drained
  • 1 tbsp balsamic vinegar
    Balsamic vinegar

    Balsamic vinegar

    bal-sam-ick vin-ee-gah

    True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…

  • 1 red pepper, quartered and sliced
  • small handful mint, chopped



    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • 4 walnut halves, broken


  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.

  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.

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