Recipe supplied by Dominique Rizzo

3 pieces of Moreton Bay Fresh Panko crumbed mullet
4 Bahbah falafel
1 container of Bahbah yoghurt cheese
1 packet of Bahbah Za’ater
1 bottle Bunnyconnellen virgin olive oil
1 jar of Secret Pantry red onion marmalade
1 punnet of cherry tomatoes
1 bunch curly parsley, chopped
1 lemon
Saltt Trading Himalayan salt and pepper

Preheat the oven to 180°C and brush the falafel and the fish with olive oil on all sides
Place them onto a baking tray and bake until golden (about 15 minutes)
Meanwhile prepare the plate by smearing on some of the labne, topped with a sprinkle of the za’tar
Toss the sliced cherry tomatoes into a bowl with the chopped parsley, lemon juice, olive oil and salt and pepper add in some of the red onion marmalade
Break up the cooked fish and scatter this onto the plate, topped with broken falafel and then scatter over the salad. Serve with crusty bread.