Sizzling turkey and orange salad

To make the marinade, cut the peel and white pith from one orange, then cut out the segments over a large bowl to collect any juice. Cut the segments in half and set them aside. Squeeze the juice from the second orange into the bowl. Stir in the honey, mustard and shallot.

Cut the turkey into thin strips. Add them to the marinade, coating them well, then cover and leave in a cool place for 15 minutes.

Heat the oil in a large nonstick wok or frying pan and, working in batches, stir-fry the marinated turkey strips for 5-6 minutes until they are golden brown. Add the spring onions to the last batch and cook for a further 2 minutes. When the last batch has cooked, return all the turkey to the pan. Season lightly, pour in any remaining marinade and bring to the boil.

Divide the watercress between four plates and scatter some of the reserved orange segments on top. Spoon the turkey over, top with the remaining orange and serve.

Variation: for a hot dish, add the watercress and orange segments to the wok with the marinade. To make a creamy sauce, stir in 4 tablespoons of low-fat fromage frais off the heat.