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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.