Last night mum made me laugh. This is an extremely rare phenomenon as her attempts at humour usually make me...well...not laugh.

Mum has always been an advocate of clean, healthy and nutritious eating, and has been harvesting her own herb garden for years. But since it was so dark (stupid day light savings) she held my hand and like a little girl pleading with me to go outside with her while she snips some parsley. Her reasoning was 'because I am scared.'

It is a funny feeling when your parent, someone who you have always turned to for strength and protection reveals their vulnerability. Suddenly I felt like SUPERDAUGHTER, and like a soldier walked the 5 'scary and dark' steps outside toward the herb patch, keeping a stern lookout for anything out of the ordinary.

The aroma of fresh parsley infiltrated the kitchen, transporting me back to my childhood. Mum would wait for the parsley to grow vividly just so she can make my favourite salad: tabouleh.

The kitchen bench would be filled layers and layers of parsley, and after sharpening the sharpest knife, mum would start cutting the herbs one bunch at a time, as finely as she could. And then the tomatoes. And then the mint. And then the spring onions.

With dirty hands, mum would ask for me to grab the large can of olive oil from the pantry, and juice the lemons. I would help her proudly. It made me feel so 'grown up.'

And time after time she would repeat the same advice:

'Always use the fine bourghoul, not the thick one, okay?'

Ideally I would have liked to include the recipe of what my mother cooked last night.It was a beautiful baked potato and mince meat dish, but she never actually follows recipes, rather making it up as she goes. So many times we have had 'kitchen one hit wonders.' She would make a beautiful dish, and when I ask her to make it again her answer always is 'I don’t remember how.'

So instead here is her tabouleh recipe. Luckily I learnt it through observing over the years.

Ingredients:

1. 1 bunch fresh, soft flat-leaf parsley

1. 1 handful mint leaves

1. 2 lemons

2. 1 tbsp fine burghul

3. 4 tomatoes, diced

4. 4 spring onions, finely chopped

5. salt and pepper

6. olive oil

Gather the parsley in a tight wad in your hand and finely shred the leaves with a very sharp knife, almost in a shaving action. Tip into a colander. Do the same with the mint. Wash the chopped herbs and drain well.

Juice the lemons and pour over the burghul and set aside to soften for 10 minutes.

Combine the parsley and mint, softened burghul, tomato and spring onion in a bowl. Season with salt and pepper, add olive oil and mix with your hands.

*Note – if you are going to serve later, keep the dressing aside, pouring only when you are going to eat, keeping the salad firm and fresh.

Hope you enjoy this as much as I always have!