Turkey and Sesame Salad

Ingredients:

• 3 tablespoons sesame seeds
• 4 tbsp freshly squeezed lemon juice (from 2 lemons)
• 2 tablespoons dark sesame oil
• 2 tbsp. maple syrup
• 1 tbsp. lightly salted soy sauce
• 1 tbsp peeled and finely chopped ginger
• 0.5 cup frozen cooked wheat or brown rice, defrosted
• 220g sugar snap peas, trimmed and halved
• 1 bunch green onions, coarsely chopped
• 450 g grilled turkey or grilled chicken breast (remove skin), cut into 1 cm pieces.
• 1 carrot, peeled into thin, wide strips with a vegetable peeler
• 1 small or half a large head iceberg lettuce, cut into large pieces

Preparation:

1. In a large, dry skillet over medium heat, toast the sesame seeds, stirring occasionally, for 4-5 minutes. Transfer to a blender and add the lemon juice, 1 tablespoon of sesame oil, maple syrup, soy sauce, ginger, and 3 tablespoons of water; blend until smooth. Set aside until ready to use.
2. Add the remaining 1 tablespoon sesame oil to the skillet and heat over medium heat. Add the wheat and toast until golden brown, about 5 minutes. Add the peas and green onions and toast for about 3 minutes. Transfer to a large bowl. Add the turkey, carrots, lettuce, and sesame dressing; toss to coat completely.