Soak and cook the legumes: The night before, soak the chickpeas and borlotti beans in plenty of cold water to hydrate them. The next day, drain them and cook them together with the black lentils in water with a bay leaf until tender. Once cooked, drain and allow to cool. Prepare the zucchini: Wash the zucchini, cut into small dice, and brown in a very hot non-stick skillet. Once browned, add a drizzle of extra virgin olive oil, the garlic clove, and a pinch of salt. After a few minutes, deglaze with a tablespoon of vinegar and let cool.

Cook the grains and prepare the ingredients: Boil the pearl barley, wheat berries, brown rice, and farro separately according to package cooking times. Drain and let cool. Meanwhile, dice the tomatoes, Parmigiano, and mortadella, and thinly slice the spring onions. Assemble the salad: In a large bowl, combine the grains, legumes, zucchini, tomatoes, Parmigiano, mortadella, and spring onions. Dress with extra virgin olive oil and balsamic vinegar glaze, toss gently, and let rest in the refrigerator for at least two hours before serving.