While out on a walk a couple of weeks ago, I noticed that there were a couple of Borage plants growing wild in the streets of my neighbourhood. Obviously, knowing that these are edible flowers, I planned to soon include them in a salad. On my walk last night, I picked a few flowers and having never tasted one on its own (I’d had them in pasta and salads before) thought I’d give it a try. There are surprisingly tasty and an interesting addition to your salads.
This is what I made with mine:
Rinse and dry a couple of handfuls of rucola. Then add finely chopped fennel (raw), capers, chopped cucumbers and cherry tomatoes. Squeeze in the juice of half a lemon and add a dollop of olive oil and some sea salt to taste. Toss the salad, then top with the borage flowers and crumbled goats’ cheese (optional).