1 cup hulled barley
2 ¼ cups water
¼ teaspoon sea salt
2 bunches arugula
½ cup sunflower seeds
1 carrot, chopped
½ bunch scallions, finely chopped
2 tablespoons olive oil
Juice of 1 or 2 lemons

Place barley, water and salt in a pot. Bring to a boil; reduce heat to low and simmer, covered for 45 minutes. Wash arugula and chop into small pieces.
Place sunflower seeds on a cookie sheet and toast for 5 minutes in a 350-degree oven, being careful not to burn them. When the barley is cooked, transfer to a large mixing bowl, add all ingredients and mix well.
Add salt and pepper if desired.