Borage grows like a weed and it attracts butterflies – no excuses for not buying a pot and simply watering every now and then. It has a very unusual sweet, slightly cucumbery taste and a crunchy texture. Because a stem of it is traditionally added to Pimms I have always thought of it as a very English herb, but I got the idea for this salad when I was in Greece. It blooms in June for a couple of weeks and then it’s gone, so although it’s easy to grow you need to enjoy it while you can.

for four

• 4 tbsp olive oil
• 1 tbsp red wine vinegar
• 1 floppy english lettuce
• 1 bunch watercress (or rocket if you can’t get watercress)
• 5 spring onions, finely sliced
• 4 sprigs dill
• 4 sprigs mint
• 4 sprigs borage (or, if you can’t get hold of this, or grow it, half a cucumber) – and also some flowers if there are any
• 1 small fennel bulb, finely chopped
• 50g/½ cup pine nuts
• salt and pepper

1. shred the lettuce, watercress, dill and mint REALLY fine. Use a plastic salad knife for the lettuce and watercress if you have one.
2. coarsely chop the borage, keeping any flowers for garnish
3. put all of these ingredients into a wooden salad bowl
4. mix the oil, vinegar, salt and pepper
5. dress the salad and serve.
6. add to a salad bowl with the pine nuts and spring onions

© 2014 Saucy Dressings