- 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 fruits…
- 300g diced turkey breast
- 2 tbsp 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
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
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.
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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