1. Rinse the barley and spelt under running water, then cook them separately in salted water according to the recommended cooking times. Drain them al dente and let them cool on a tray.
2. Meanwhile, wash the vegetables: dice the zucchini and cucumber, chop the tomatoes into chunks, slice the radishes thinly, and dice the celery into small cubes. Finely chop the herbs as well.
3. In a large bowl, combine the cooled grains and vegetables. Add the very finely minced garlic clove, the grated zest, and the lemon juice, mixing well to distribute the flavors.
4. Dress with extra virgin olive oil and salt to taste. Mix again, let rest in the fridge for at least 30 minutes, and serve your fresh salad.
Enjoy your meal!
