Ingredients

• 3 tablespoons sesame seeds
• 4 tablespoons fresh lemon juice (from 2 lemons)
• 2 tablespoons toasted sesame oil
• 2 tablespoons pure maple syrup
• 1 tablespoon low-sodium soy sauce
• 1 tablespoon chopped peeled ginger
• 1/2 cup frozen cooked wheat berries or brown rice, thawed
• 8 ounces sugar snap peas, trimmed and halved
• 1 bunch scallions, roughly chopped
• 1 pound rotisserie turkey breast or chicken breast (skin removed), cut into 1/2-inch pieces
• 1 carrot, shaved into ribbons with a vegetable peeler
• 1 small or 1/2 large head iceberg lettuce, cut into large chunks

Instructions

1. Toast the sesame seeds in a large dry skillet over medium heat, stirring occasionally, 4 to 5 minutes. Transfer to a blender and add the lemon juice, 1 tablespoon sesame oil, the maple syrup, soy sauce, ginger and 3 tablespoons water; pulse until smooth. Set aside.
2. Add the remaining 1 tablespoon sesame oil to the skillet and heat over medium-high heat. Add the wheat berries and stir-fry until golden, about 5 minutes. Add the snap peas and scallions; stir-fry until crisp-tender, about 3 minutes. Transfer to a large bowl. Add the turkey, carrot, lettuce and sesame dressing; toss to coat.
3. Photograph by Charles Masters