In food processor, blend oats until you have a fine crumb. In large bowl, combine with remaining salami ingredients. With spatula, scrape paste from bowl onto large sheet of parchment paper. Form into log, using parchment paper to keep your hands clean. Twist parchment at each end of log to seal, and freeze overnight.

For labneh balls, open yogurt container, add salt, and stir thoroughly. Allow to stand for 15 minutes. Line bowl large enough to contain yogurt using double layer of cheesecloth. Pour yogurt into lined bowl. Gather up cheesecloth until it resembles a drawstring purse and tie tightly with string without squeezing yogurt through the cloth. Take another string and tie it in a circle and loop it around the top of cheesecloth so you can suspend the bundle. Suspend bundle over a bowl for 10 hours in fridge.

In blender, pulse rose petals and almonds together about 6 to 8 times. Add cardamom, mix through, and lay mixture on large flat plate. With clean hands, remove labneh from cheesecloth and scoop about 1 Tbsp into a ball. Roll to form a small ball about 1 inch in diameter. Drop each ball onto plate with rose petal and almond mixture. Shake plate back and forth a few times, which will move balls through the mixture, coating them at the same time. Repeat with 5 or 6 balls at a time. Remove coated labneh balls to plate; cover and refrigerate until ready to serve.

To serve, use serrated knife to cut slices from frozen salami log. Fan out salami slices in two or more sections and arrange labneh balls on large board along with strawberries, frozen grapes, and any other fruit of your choice.