- In a bowl gently mix all the ingredients except the herbs and refrigerate for a maximum of 4 hours.
- Gently mix again every hour or so.
- Season with flaky sea salt and freshly ground black pepper to taste.
- Just before serving, fold in the fresh herbs. (This ensures they will be bright green.)
- This dish can be served as an appetiser in a glass with crisp lettuce, rocket or any salad green, or as a salad to take to a barbecue.