Fill and boil your kettle. Tip the bulgar wheat into a heatproof bowl and pour in 150ml hot water from the kettle. Swirl with a fork, cover the bowl with a plate and set aside to soak for 15 mins. The bulgar will absorb the water and become tender.

Trim the green tops off the aubergines and cut them into 4 wedges each. Season the aubergine wedges with salt and pepper. Warm a large, heavy-based frying pan on a high heat till it's smoking hot, then add the aubergines (no need for oil). Fry for 8-10 mins, turning every few mins to griddle each side, till golden-brown all over and a little charred at the edges.

While the aubergines cook, zest and juice the orange into a small bowl. Add the tahini and season with salt and pepper, then whisk together to make a smooth dressing. Set aside.

Pick the mint leaves off their sprigs and heap them up on your chopping board with the parsley and chervil leaves and stalks. Roughly chop them. Thinly slice the chilli, halving it and flicking out the seeds first if you prefer less heat.

Set the frying pan back on a high heat. Add 2 tbsp olive oil, the chilli and a pinch of salt. Fry, stirring, for 30 secs-1 min till crisp. Take off the heat.

Drain any remaining water off the bulgar wheat. Divide it between 2 warm plates, add the aubergine wedges and chopped herbs. Drizzle over the tahini dressing and top with the fried chilli slices and their flavoured oil to serve.