Chop the little gem lettuces. Chop the nectarines. Chop the salad onions. Slice the turkey fillets. Juice the limes.
- 1 Heat a large non-stick frying pan or wok. Add 2 tsp olive oil and the lettuce and cook over a high heat for 2 minutes to wilt and tinge brown the lettuce. Add the nectarines, toss and cook for a further 2 minutes. Tip onto a warmed plate.
- 2 Heat the remaining 1tsp oil in the pan. Add the turkey strips and salad onions. Stir fry for 5 minutes then add the flaked almonds and cook for another minute.
- 3 Stir in the lime zest, juice and the dipping sauce. Toss together over the heat then return the lettuce and nectarines to the hot pan to just warm through.
- 4 Divide between 2 warmed plates and enjoy!
Yum yum in my tum Splendidly tasty x