Boil 1 cup of spelt berries in 2 cups of water, and add salt. Bring
down to a simmer and cover once boiling. After 20 minutes, add bulgar
wheat, cover and simmer about 15 minutes until done.

Toast pecans over the stove, chop, and set aside.
Chop strawberries, mint and parsley. Squeeze lemon. Toss together with
the the buglar wheat and spelt berries. Put in refrigerator and add
pecans when serving, either on top, or mix all together.