Boil the pearl barley for 25 minutes in plenty of salted water and drain it.
In the meantime, blanch the courgettes in a pan with a little water for about 10 minutes and chop all the other vegetables and the avocado.
Mix everything together and season with the spices, a little lemon juice, salt and EVO oil.
Shape as desired and serve warm.

Make a hole in the centre of the flour and pour in the salt, olive oil and water, a little at a time, until it is completely absorbed. Work the mixture with your hands until you obtain a soft, smooth and homogeneous dough. Divide it into 4 equal parts and form small balls, each of which should be rolled out with a rolling pin until they are about 1 cm thick.
Cook them separately on a smooth, non-stick, hot plate, making sure to prick the surface with a fork. Maintain a medium heat during cooking. After a couple of minutes, turn the piadina over and cook it on the other side in the same way. Separately, boil a green leafy vegetable of your choice in plenty of water (we have chosen field vegetables picked in the Macciano countryside, but broccoli, spinach or chicory will do just as well). The vegetables can be seasoned with raw olive oil and salt or cooked in a pan with garlic, oil and salt. When the piadina is still hot
When the piadina is still boiling hot, open it for the filling and place it on the edge. Serve hot.

Put the pearl farro to boil for about 25', draining it
just when al dente.
Meanwhile, wash and julienne celery, carrots and
zucchini. Finely dice the fruit (choose fruit in season).
Mix everything together and season with extra virgin olive oil, and with oil flavored with lime, mint and orange (or
add some lemon and orange peel and a couple of mint leaves).