Reminiscing of Summer when the garden is brimming with abundance and freshness! This was one of my favourite salads of the summer made with rainbow chard, baby gem, courgette flowers, chives, parsley and candy beetroot – made within minutes of picking.

I cut the candy beets in to skinny zig-zag shapes using a wave knife and chopped the stems of the rainbow chard into tiny dice so they looked like hundreds and thousands and scattered them over the top.

The dressing was a raw ‘mayo’ made by blending cashew nut pulp (left over from making cashew milk) with lemon juice and zest, spring onions, a little walnut oil, water and some seasoning – it’s one of my favourite dressings for a salad and works really well as a dip too.