Sliced meat with potato stack, couscous, and sauce on a white plate

Centerpiece (Goat Leg Slices) — 5 to 7 o’clock Slice the chargrilled goat leg into 2–3 thick, angled medallions or shingled slices. Fan them slightly, overlapping from the bottom-left corner (5 o’clock) curving gently toward the center. Optional: drizzle a little lemon-garlic jus or dressing over the slices for sheen. 🥔 Potato-Feta Stack — 10 o’clock Place the stacked roasted potato and feta tower about ⅓ in from the plate’s edge, around 10 o’clock. Stack should be neat and compact — 4–5 slices max, garnished with a sprig of dill or microgreens on top. Spoon a little lemon-oregano dressing around its base like a moat (not too much). 🌾 Lemon-Spiced Couscous — 2 o’clock Spoon the couscous into a tidy mound or use a ring mold for height. Sit it slightly tucked toward the center — not too close to the edge. Garnish lightly with chopped parsley and a single edible flower or herb leaf if you want flair. 🌿 Final Touches Dot tiny amounts of dressing or herb oil in a curve from 3 to 7 o’clock (optional). Microgreens or baby herbs can be lightly scattered, but keep it intentional and clean. Wipe the plate edges with a clean towel to keep the look crisp. See more