200 gmblack barley250 gmwild riceFor deep-frying:vegetable oil2 tbspdried barberries2 tbspsumacTo taste:olive oilJuiceand finely grated rind of 1½ lemons, or to taste100 gmmarinated chèvre or goat’s curd2 tbspdried rose petalsCandied almonds1½ tbspcaster sugar1 tsprosewater, or to taste50 gmslivered almonds
For candied almonds, preheat oven to 180C and line a baking tray with baking paper. Stir sugar, a splash of rosewater and 2 tbsp water in a saucepan over low heat until sugar dissolves. Add almonds, stir to coat, then tip onto tray and bake, stirring occasionally, until lightly caramelised (10-12 minutes). Set aside.
Meanwhile, place barley and 1 litre cold salted water in a saucepan and 200gm wild rice and 1 litre cold salted water in another saucepan. Bring both to the boil over medium-high heat, then reduce to medium and simmer until tender but not falling apart (20-30 minutes). Drain and set aside.
Heat the vegetable oil in a saucepan to 200C. Add remaining wild rice and fry until puffed (20-30 seconds; be careful, hot oil will spit as the grains puff up). Remove with a metal sieve and drain on paper towels.
Toss barley and wild rice with barberries, sumac, a splash of olive oil, and lemon juice and rind, and season to taste. Crumble marinated chèvre or spoon goat’s curd into a serving bowl or onto a platter, arrange the salad on top, scatter with rose petals, candied almonds and puffed wild rice and serve.