Cook the smoked freekeh in boiling water until tender but still slightly chewy. Drain any excess water and allow it to cool completely before preparing the salad.

Place the cooled, cooked smoked freekeh in a large mixing bowl. Add the sliced radishes, diced mango, green apple, raisins, pomegranate seeds, chopped strawberries, blueberries, spring onions, and finely chopped fresh mint.

Season with salt and black pepper.

Cut the cherry tomatoes into small pieces and add them to the mixture.

Add the fresh lemon juice, apple cider vinegar, honey, and olive oil to the salad.

Gently mix everything together until the freekeh, fruits, and vegetables are evenly coated with the dressing.

Let the salad rest in the dressing for approximately 5 minutes to allow the freekeh to absorb the flavors.

For a more developed flavor, Chef François suggests preparing the salad ahead of time and refrigerating it for up to 2 hours before serving.

Place a round plating ring in the center of a serving plate.

If the salad has released excess liquid, drain it before plating to help it hold its shape.

Spoon the freekeh salad into the ring, gently pressing it down to create a compact, even layer.

Reserve a small amount of the colorful salad ingredients for decoration.

Arrange the reserved ingredients in neat rows across the top of the salad, starting with the radishes and continuing with the other fruits and vegetables.

Alternate contrasting colors to create an attractive presentation, avoiding placing similar colors directly next to each other.

Gently press the salad once more to help it maintain its shape.

Carefully lift the plating ring straight upward to reveal the beautifully arranged salad.

Serve immediately, while the fruits and vegetables are fresh and crunchy.