Preheat the grill to high. Grill the turkey for 12 minutes, or until cooked through, turning halfway, slice into bite-size chunks and set aside.
Meanwhile, heat the oil in a wok over a medium heat. Add the leeks and sauté gently for 5 minutes, or until just beginning to soften. Add the peas and sun dried tomatoes and stir fry for 2 minutes.
Toss in the beans and simmer for 5 minutes, add the fromage frais, mayonnaise and lemon juice and zest. Stir well and heat gently for 2 minutes so that the consistency becomes thick and gluey, without any curdling.
Throw in the tarragon, parsley and cooked turkey chunks. Combine well and heat through for 2 minutes then serve up your one-pot wonder!
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