Cucumber and Fennel Salad with Borage Flowers and Fennel Pollen

Name: Cucumber and Fennel Salad with Borage Flowers and Fennel Pollen
Prep time: 10 min
Yield: Serves 2 - 3
Ingredients: 1 baby cucumbers, deseeded and thinly sliced; 1 bulb fennel, cored and thinly sliced; 6 tablespoons natural yoghurt; 2 teaspoons lemon juice; A few pinches fennel pollen; A handful borage flowers

Feeds 2 - 3 people
Prep time 10m
Cook time 0m

Description

Borage flowers are very pretty and taste faintly of cucumber and oysters, which makes them an excellent match for light vegetables or seafood. Here we have used them to garnish a crisp summer salad of fennel and cucumber, with a light yoghurt dressing. Fennel pollen really pumps up the aniseed flavour, too.

Ingredients

1 baby cucumbers, deseeded and thinly sliced
1 bulb fennel, cored and thinly sliced
6 tablespoons natural yoghurt
2 teaspoons lemon juice
A few pinches fennel pollen
A handful borage flowers

Method

Combine the yoghurt, lemon juice and some salt and pepper and mix well. Set aside.
Combine the cucumber and fennel in a bowl and mix with the dressing.
Decorate with the borage flowers and a sprinkling of fennel pollen.

Cucumber and Fennel Salad with Borage Flowers and Fennel Pollen

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