Rinse the barley
under cold water
for 30–60 seconds.

Place it in a pot
with about 3 cups of water
and a pinch of salt.

Bring to a gentle boil,
then lower the heat
and simmer for 25–30 minutes,
until tender
but still slightly structured.

Drain excess water
if needed.

Set aside.

In a separate pan,
warm the olive oil
over low heat
for about 1 minute.

Add the vegetables,
cut into small, even pieces.

Cook gently
for 5–6 minutes,
stirring occasionally,
until just tender.

Add the cooked barley
and stir gently
to combine.

Warm everything together
for 2–3 minutes
over low heat.

If the mixture feels dry,
add a small splash of water.

Remove from heat
and let it rest
for about 1 minute.

Add lemon zest
and a small amount
of lemon juice.

Stir gently.

Finish with fresh herbs,
a pinch of sea salt,
and a light drizzle
of olive oil.