I love fennel, and I especially love it cooked. It's gentler and softer. A bit like Frank Bruno compared to Mike Tyson.Maya, my daughter, has become especially taken with baby cucumbers recently, and hoovers up cherry tomatoes quicker than a hoover. I have a couple of boxes of the cucumbers in the fridge, and before I pickle them (if she doesn't eat them all first) I've used some in this salad, enjoyed in the calm of a weekday lunch alone. I would have added petits pois, had I not left them in a bowl on the other bench, but this was delicious enough.The borage flowers, lightly cucumbery themselves, made their delicate presence felt and the slight sweet sharpness of the tomatoes cut through nicely.The fennel, still slightly warm was soothing against the crunch of the cucumber. I went back for more.IngredientsHalf a fennel bulb per person, sliced1 baby cucumber each, sliced lengthwaysSome cherry tomatoes, sliced in halfA sprinkle of borage flowersA few tablespoons of toasted pine nutsPeas if you want themFor the dressing:1tsp Dijon mustard2tsp sherry vinegar1tsp tamarind paste (or double the lemon juice if you don't have any. It just adds a fruity sharpness)1tsp lemon juice2tbsp walnut oil2tbsp olive oilA pinch of saltMethodHeat a griddle pan to high, drag the fennel through some olive oil and season.Grill until charred a little on each side.Put on plates and top with the remaining ingredients. Season and pour over the dressing.