In a small saucepan, set over medium heat, combine the freekeh, water and pinch of salt. Cover the pan and allow to cook for 15 to 20 minutes, until the water is evaporated and the frekkeh has bloomed. (If all the water hasn’t evaporated, pour through a sieve and press lightly.) Transfer to a bowl and place in the fridge to “dry” out for 1 hour.

In a small saucepan (you can use the one you cooked the freekeh in) or a small saute pan, set over medium-high heat, add a few tablespoons of olive oil. When the oil is hot, add a few tablespoons of freekeh at a time, frying it up until crispy, stirring it occasionally, about 1 to 2 minutes. Transfer the crispy freekeh to a bed of paper towels to drain. You’ll definitely have to add more oil as you work through the batch of freekeh. Set aside.

In a small bowl, whisk together the lemon juice, a tablespoon of olive oil and a few pinches of salt. In a large bowl, toss together the purslane leaves, minced mint and cucumber. Pour the lemon juice and olive oil mixture over the salad and toss until the leaves are thoroughly coated. Add the reserved crispy freekeh and toss once more.

On a large serving plate or bowl, smear the lebneh all over the plate. Sprinkle with sumac. Arrange the salad on top and arrange the cherries all around. Serve immediately. This salad is served best right away. If you want to make it ahead, I’d make all of the components separately (crispy freekeh, salad mixture, dressing) and then toss them all together just before serving.