2 teaspoons shredded sage leaves, plus extra to garnish
325 ml (11 fl oz) hot vegetable stock
150 g (5 oz) bulgar wheat
steamed green beans or mangetout, to serve (optional)
In a bowl, combine 1 tablespoon of the oil with the turkey strips, lemon rind and juice, garlic and sage and set aside in the refrigerator to marinate for 5 minutes.
Meanwhile, bring the vegetable stock to the boil in a pan and add the bulgar wheat. Cover and simmer for 7 minutes, then turn off the heat and set aside for about 10 minutes until the grains are tender and the liquid has been absorbed.
Heat a frying pan with the remaining oil and scrape the marinated turkey into the pan. Stir-fry gently for about 10 minutes or until the turkey is cooked through. Fork gently into the cooked bulgar and spoon into dishes. Serve garnished with sage leaves, with steamed green beans or mangetout, if desired.