1 cup purple barley
1 small onion
1 handful grape tomatoes
Lemon, olive oil and cumin to taste
Cook 1 cup of purple barley with a handful of chickpeas according to the directions on the package, season with salt and cumin to taste.
In the meantime heat non stick pan with 2 tbsp of olive oil. Season the salmon with salt and pepper, and sear for 4 minutes on each side.
Remove the salmon, and sauté slices of zucchini in pan until golden.
Chop together the cooked beets, tomatoes and onions. Add cooked barely. Combine with lemon juice and cumin to taste.
Serve and enjoy!