Bring the rice to the boil with salt and water, pouring in water again and again until the rice is cooked and the liquid has evaporated.
Peel and finely dice the garlic cloves and onions. Carefully clean the mushrooms and cut into slices.
Wash the zucchini and cut into fine slices, wash the chilli pepper and finely chop it.
Wash the figs and cut off the stems. Cut a fig into 5-6 wedges, cut the remaining figs into cubes.
Roast the pumpkin seeds in the pan without oil and wash the rocket.
Rinse the bulgur in a fine sieve with water and bring to the boil with the vegetable stock and simmer gently for ten minutes, then let it swell.
Heat the oil in a pan and fry the zucchini slices with 1/3 of the garlic cloves and season with salt and pepper.
Fry the mushroom slices in the oil, add the thyme and season with salt and pepper.
Fry the remaining cloves of garlic and onions in oil.
Add the bulgur and fry everything until the bulgur is roasted, then fold in the fig cubes, season with chilli, garam masala, cumin and agave syrup and roast a little more.
To serve, place the rocket on the plate, place the serving ring on it, fill it with a little black rice and press it down.
Place a few zucchini slices on top, press down and spread the bulgur on top, add a few slices of mushrooms and remove the serving ring.
Garnish with the figs.
Finally, drizzle the balsamic cream and olive oil over the salad and season everything with salt, pepper and chilli flakes.