2 cups of finely chopped parsley
1 cup of finely chopped mint
5 spring onions
½ cup fine bulgur (Jarisha)
300 gr Sea Bass fillets (no skin) cut into small cubes
5 baby Zucchinis
Half a cup of Labaneh
150 grams of white grapes halved
One-third cup olive oil
Soak the bulgur in room temperature water to cover for 15 minutes.
During this time chop the parsley, spring onions and mint finely.
Cut the zucchini lengthwise season with salt and black pepper.
Brush with olive oil and roast them on the grill until browned (or in a pan).
The two remaining zucchini slice along the mandolin and place in a bowl.
Add to them a squeeze of half a lemon, season with salt and olive oil (giving then a quick pickling).
Composition: Mix the bulgur with the chopped vegetables, fish and season with salt, oil and lemon juice and arrange on a plate. On top, Arrange the pickled zucchini and roasted zucchini. Transfer the Labaneh to a pipping bag with a star nozzle and garnish.