Set your oven to its lowest setting. Peel and halve the shallot. Trim and chop the celery. Halve the lemon. Slice one half into quarters. Save the rest. Add the chicken and chopped veg to a pan.
Pour in 500 ml water. Add a pinch of salt and peppercorns. Cover. Bring to the boil. Lower the heat and simmer for 10 mins. Drain, but keep the stock. Put the chicken on a plate. Keep warm in a low oven.
Chop the aubergine into long slices ½cm thick. Halve the peppers. Scoop out the seeds and white bits. Slice. Peel and finely chop the onion. Finely chop the parsley stalks and leaves.
Warm a griddle or frying pan. Brush the aubergine slices with 1 tbsp olive oil. Fry them for about 2 mins each side till golden. Put them on a plate. Keep them warm in a low oven. Repeat with the peppers.
Warm ½ tbsp oil in a pan. Add the onion and parsley stalks. Season. Fry for 5 mins. Stir in the bulgar wheat and cardamom. Pour in 300 ml of saved stock. Cover. Simmer on low heat for 8 mins till the stock’s absorbed.
Tear the leaves off half the lettuce. Rinse and dry them. Juice the saved lemon. Whisk the juice with 1 tbsp olive oil and some seasoning. Use this to dress the lettuce. Lightly oil a large bowl.
Tear the leaves off half the lettuce. Juice the saved lemon. Whisk with 1 tbsp olive oil and some seasoning. Use to dress the lettuce. Lightly oil a bowl.
Shred the chicken with two forks. Add to the frying pan. Stir and fry for 3-4 mins till lightly golden. Place the chicken in the bottom of the oiled bowl.
Cover the chicken with the aubergine and pepper. Spoon in the bulgar wheat. Press down firmly. Let it stand for 2-3 mins, then flip over onto a plate. Scatter over the chopped parsley and the lettuce to serve.