1) Place the wheatberries and 750ml of boiling salted water in a saucepan and cook, uncovered, over low heat for approximately 45 minutes, or until berries are soft. Drain.
2) Saute the red onion in 2 tablespoons of olive oil over medium-low heat until translucent, approximately 5 minutes. Turn off the heat and add the remaining 4 tablespoons (about 60ml) of olive oil and the balsamic vinegar.
3) In a large bowl, combine the warm wheatberries, sauteed onions, spring onions, red pepper, carrot, 1/2 teaspoon salt, and the pepper. Allow the salad to sit for at least 30 minutes for the wheatberries to absorb the sauce. Season, to taste, and serve at room temperature.