Put the Ebly in a saucepan. Add twice as much water as the content of Ebly with some vegetable stock. Cook for around 15 minutes or until you are sure that the grain has gone tender and has absorbed most of its water. Drain out and cool under cold running water.
Make the dressing now. Take a small mixing bowl and add oil, soy sauce, garlic, salt, pepper and lemon juice. Use freshly ground pepper for better taste and aroma. Whisk together everything so that a smooth sauce is made.
Add the vegetables to the Ebly and toss together gently. Pour the sauce over the salad and mix in. Serve right away to yourself and eat to your heart's content, relishing every bite.