This is a wheat-based salad, but you can replace the wheat with millet for a gluten- and wheat-free version. Borage is a herb we need to use more. It is great for blood purification, adrenal support, fighting fevers, and for lung health. Make a tea from the leaves and drink the steeped water.
Light but hearty, this salad keeps in the fridge for a few days and is a great base food to dress up with toppings.
In a bowl, add:
- 1 cup couscous, dry
- 1 cup boiling water
- Squeeze of lemon juice
- 1 tablespoon olive oil/coconut oil
Place all the ingredients in a bowl and cover with a plate. Allow to soak for approximately 15 minutes. Allow to cool, then fluff up the couscous with a fork.
- 5 spinach leaves (preferably the ‘Bright Lights’ type for colour and extra nutrients). Finely shred them and include the stems as a celery, if they are red or yellow.
- Handful rocket, shredded (wild or not, depending on what you like)
- 1 bunch spring onions (or red onion), finely chopped
- Handful borage leaves, shredded finely (you won’t notice the fine hairs)
- ¼ cup toasted sesame seeds
- Pinch coriander powder
- Salt and pepper to taste
- 2 tablespoons olive oil
- Juice of 1 whole lemon (add some of the rind, grated, for extra punch)
Mix everything together and allow the flavours to meld together for an hour or so. This salad is wonderful as a base for chicken or fish dishes, or with added avo, artichokes and feta as a vegetarian option. Serve with borage flowers and yellow oxalis flowers, or any edible flowers of your choice.