I would never diss a recipe that has Mum in the title, given that my most favourite recipes are those that have been passed down to me or the ones that I learned by helping my mother. (Thanks to my mom, I never worry about making a pie crust. I really don’t know why people stress over that, but perhaps that’s an entry for another time.)
This is like a watered-down version of tabbouleh, but given that we don’t always have the time to chop a load of parsley and other ingredients, this would be a great alternative for those time-starved times. I made the Tabbouleh from “Happy Salads” and we loved it, though that was truly a tabbouleh.
I made this to go with our barbeque and it was perfect in that it took very little time to make but sat quite happily alongside all the food we threw on the grill to cook for dinner (steak, peppers, halloumi) and those we didn’t (a bit of rocket salad).
I thought when making it that I should throw in some feta cheese to liven it up a bit. I resisted the urge, though if I made it again, I probably would, though it’s pretty good without it too.
Recommended for summer nights when you need an interesting salad on the side.