1.   Arrange the courgettes on a serving platter with the trout and reserved grapefruit segments.

2.   Arrange the lettuce leaves and slices of cucumber on a serving platter.

3.   Arrange toasted pita bread on large serving platter.

4.   Lightly grease a serving platter with olive oil.

5.   Mound the moistened couscous on a serving platter and form a large well in the center.

6.   Remove legs to a serving platter and keep warm.

7.   Remove quail and keep warm on a serving platter.

8.   Set the leaves on a heated serving platter.

9.   Transfer rabbit pieces to a serving platter and keep warm.

10.   Use one half to extend the other log and place on a serving platter.