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Turkey & clementine lunch bowl

A lunchbox filled with lentil, turkey and clementine salad

Turkey & clementine lunch bowl

Name: Turkey & clementine lunch bowl
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2
Ingredients: 1 red onion halved and thinly sliced; 1 lemon zested and juiced; 300g diced turkey breast; 2 tbsp rapeseed oil; 2 clementine 1 zested and the flesh chopped; 2 garlic cloves chopped; 400g can green lentils drained; 1 tbsp balsamic vinegar; 1 red pepper quartered and sliced; small handful mint chopped; 4 walnut halves broken

Sara Buenfeld

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Serves 2

Easy

Prep: 15 mins

Cook: 15 mins

A star rating of 4 out of 5.8 ratingsRate

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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

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Ingredients

Nutrition

Units:

MetricUS

1 red onion

halved and thinly sliced
1 lemon

zested and juiced
300g diced turkey breast
2 tbsp rapeseed oil
2 clementine

1 zested and the flesh chopped
2 garlic cloves

chopped
400g can green lentils

drained
1 tbsp balsamic vinegar
1 red pepper

quartered and sliced
small handful mint

chopped
4 walnut halves

broken

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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.

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Recipe from Good Food magazine, January 2019

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A star rating of 4 out of 5.8 ratings

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