Cut the mango in half and slice thinly, unpeeled.

Place the half-moon mango slices on the plate, overlapping each other as shown.

Place a round bowl in the center of the plate to shape the mango into a neat circle and cut off the edges.

Brush lightly with olive oil.

In a pan over medium heat, place cooked barley until it puffs up. Make sure to dry the barley well before placing in the pan.

Cut the fig into small pieces.

Slice a couple of grapes thinly.

Arrange the figs and grapes randomly over the mango.

Add pomegranate seeds and puffed barley.

Break off a couple of small cracker pieces and place on the plate.

Add a few drops of date syrup as the finishing touch.