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


Step 1: Make The Lentils

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. 

Step 2: Mix The Salad

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

Step 3: Make The Dressing

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

Step 4: Serve

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

About The Detox Kitchen
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