Nutrition	%GDA	Range
Energy Kcal	408
Protein	19.30%
Other Carbohydrate	15.82%
Sugar	16.00%
Fat Saturated	29.51%
Fat Unsaturated	34.96%
Fiber	26.38%
Sodium	11.78%
Salt	11.99%

1. Soak the wheat in lots of cold water for 24 hours. Drain, cover with fresh water and simmer for an hour, adding boiling water as necessary, to keep the grains immersed. They're done when tender but still have some firmness. Drain, add a tablespoon of oil and a generous amount of salt, then set aside to cool. Preheat the oven to 190C/375F/ gas mark 5. Cut the carrots (peeled) on an angle 1cm thick. Toss with two tablespoons of oil, vinegar and salt and pepper. Spread in one layer on an oven tray and roast for 30 minutes: they should still be crunchy. Remove from the oven and, while hot, mix with the basil and beetroot (cut into 2cm thick wedges). Leave to cool. To assemble, mix the wheat with the carrot and beetroot. Add a tablespoon of oil, oregano stems, leaves picked and garlic (peeled and crushed). Taste, and adjust the seasoning. As you plate up, roughly break the cheese and dot around randomly. Finish with a drizzle of oil.