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    Salad of Borage and Garden Flowers

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    Salad of Borage and Garden Flowers

    Pick the leaves and flowers as close to the time you are going to use them as possible; they are fragile and damage easily. And don’t use anything that has been sprayed with chemicals. Bull’s blood, a member of the beetroot family, works well here, but you could also use ruby chard or purple basil. A simple dressing of extra virgin olive oil and lemon highlights the flowers’ individual flavours and won't mask their subtlety.

    • Preparation time: 10 minutes
    • Total time: 10 minutes 10 minutes

    Serves: 4


    • A handful bull’s blood leaves
    • 20 borage flowers
    • 10–15 purple or pink violet flowers
    • 1 rose, petals only
    • 15 nasturtiums
    • A handful rocket (with flowers if possible)
    • 4 dill fronds
    • 10 purple basil leaves
    • 1 unwaxed lemon, grated zest, juice of ½
    • 30g parmesan, finely grated
    • 40ml extra virgin olive oil


    1. Wash the leaves and flowers and gently pat dry. Place in a bowl with the lemon zest and Parmesan and season with sea salt and black pepper. Squeeze over the lemon juice and drizzle with the olive oil.
    2. Toss the salad lightly with your fingers, check the seasoning and serve immediately.

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    Drinks recommendation

    Only a light, graceful German riesling is delicate enough not to dominate this pretty, floral salad.


    Average user rating

    5 stars