Preheat the oven to 180°C.
Steam the green beans for 2 minutes. Add the sugar snap peas and asparagus and steam for an additional 3 minutes. Remove from the heat and plunge into a cold-water bath to help the greens retain their colour. Drain, blot dry using paper towels and set aside.
Using a meat mallet or rolling pin, flatten the turkey fillet (thickness should be even throughout).
Heat a grill or barbecue plate.
Brush the fillet on both sides with a little of the olive oil. Place the turkey on the grill and cook for 2 to 3 minutes on each side.
In a small bowl, combine the pine nuts, sage and parmesan.
Transfer the turkey to a baking tray. Sprinkle the pine nut mixture over the turkey and cook in the oven for 12 minutes, until turkey is cooked through.
In another small bowl, combine the remaining olive oil with the garlic, lime juice and mustard. Stir dressing through the vegetables and serve alongside the turkey.