Turkey & clementine lunch bowl

Nuts, lean protein and pulses make this a healthy protein-rich lunch that’s packed with vitamin C from the clementine and pepper. Turkey is a good source of folate too, which is important for healthy skin. The carbs and protein also aid muscle recovery after exercising.

SERVES 2 PREP 15 mins COOK 15 mins EASY

1 red onion, halved and thinly sliced 1 lemon, zested and juiced 300g diced turkey breast

2 tbsp rapeseed oil

2 clementines, 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 into pieces

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 zest of the lemon and clementine, 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. 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 onions, mint and walnut pieces.

GOOD TO KNOW folate • fibre • vit c • 3 of 5-a-day

PER SERVING 509 kcals • fat 18g • saturates 2g • carbs 34g • sugars 16g • fibre 10g • protein 48g • salt 0.6g