Rinse and soak hulled barley in cold water for a few hours or overnight, covered, in the refrigerator. Drain before using. In a large pot, bring 3 cups of water and ¼ teaspoon salt to a boil. Add the barley and cook for 45 minutes – 1 hour. Drain cooked barley in a colander. Set aside. Cooked barley can be made ahead and stored covered in the fridge for up to 4 days. 

Wash the broccoli well. Chop into similar size pieces. Peel and chop the broccoli stem. Bring a large pot of water to a boil. Once boiling, add the broccoli and cook for 2 minutes until the broccoli has softened but still firm. Drain. Pat dry with a paper towel to remove excess water. Chop the broccoli into smaller bite size pieces. 

In a large sauté pan, heat olive oil over medium-high heat until hot but not smoking. Add garlic and red pepper flakes, if using, and cook for 1 minute until garlic begins to brown. Add chopped broccoli, lemon zest, and ¼ teaspoon salt. Stir and cook for 3-4 minutes until broccoli is tender. 

Combine cooked barley and broccoli in a bowl. Add lemon juice and pepper to taste. Stir to combine. Serve warm or at room temperature with love.