Christmas lunch in a bowl | Jean Hailes

Ingredients

• Zest and juice of 1 lime
• ¼ cup extra virgin olive oil
• 1-2 garlic cloves, slightly crushed with back of knife to release flavour
• 1 tablespoon tamari
• 1 tablespoon honey
• Raw turkey breast fillets (½-1 per person or about 150-200g per person), cut into 2cm wide strips
• 500g sweet potato, peeled and chopped into quarters in lengths of 5-6cm (use more if you prefer more vegetables than grain)
• Bunch of baby carrots, peeled
• 2 bunches broccolini
• Extra virgin olive oil
• 1 cup hulled millet
• ¼ teaspoon salt
• 25g butter (optional)
• 1 large bunch fresh mint, chopped
• 1 cup (125g) pistachio kernels
• ½ cup cranberries sweetened with fruit juice (NOT craisins), plus extra ¼ cup for sprinkling on top
• 100g sunflower sprouts (or pea sprouts), washed and patted dry
• 1 avocado, cut into large cubes
• 2 garlic cloves, slightly crushed with back of knife to release flavour
• 3 dessertspoons pomegranate vinegar (can substitute with red wine vinegar or apple cider vinegar)