For a quick, gut-boosting summer salad recipe that provides a whole host of nutrients, look no further than this Lentil, carrot and courgette salad lemon dressing from Detox Kitchen.

INGREDIENTS

180g puy lentils

4 cos lettuce leaves, sliced

4 rainbow chard leaves, roughly chopped

2 heritage carrots, peeled and diced

1 yellow courgette, diced

Juice 1 lemon

1 tbsp olive oil

Malden Salt

Cracked black pepper

For the dressing 

1 tbsp rapeseed oil

3 tbsp water

60g cashew nuts

Juice 1 lemon

Zest 1 lemon

1 tbsp Maple syrup

1/2 tsp Malden salt

METHOD

Place the puy lentils in a pan with three times the amount of cold water and a good pinch of salt. Bring the water to the boil and then lower the heat and simmer for 20 minutes or so until the lentils are tender. Tip them into a sieve and rinse under cold water then tip them into a large mixing bowl.

Add the carrots, lettuce and chard into the mixing bowl and toss together with the lemon juice, oil, salt and pepper.

Make the dressing by placing all the ingredients into a food processor or Nutri bullet and blend until smooth.

Place the salad on a large platter and pour over the dressing and add a few grinds of black pepper to serve.

This gut-happy recipe was created by Detox Kitchen, who are championing the relationship between a happy mind and a happy gut this summer. Their Summer Set programme was designed to lay the foundations for just this. Find out more here.