- 2 Persian cucumbers, thinly sliced
- Handful fresh borage flowers
- Handful small strawberries, sliced if larger
- 1/2 teaspoon freshly grated ginger
- Splash champagne vinegar
- 2 tablespoons olive oil
- Sea salt and freshly ground pepper
Arrange cucumber slices on a chilled serving plate. Top with borage flowers and strawberries. Whisk together ginger, vinegar and oil. Season with salt and pepper. Drizzle vinaigrette over cucumbers and serve immediately.