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29 Jun, 2020

Lentil, carrot and courgette salad with lemon dressing



  • 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


  1. 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.
  2. Add the carrots, lettuce and chard into the mixing bowl and toss together with the lemon juice, oil, salt and pepper.
  3. Make the dressing by placing all the ingredients into a food processor or nutri bullet and blend until smooth.
  4. Place the salad on a large platter and pour over the dressing and add a few grinds of black pepper to serve.
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