Fill and boil your kettle. Tip the bulgar wheat into a large heatproof bowl. Add 150ml boiling water and a pinch of salt,cover with a plate and set aside to soak for 10-15 mins. The bulgar will absorb the water and become tender. After 15 mins, drain off any remaining water.
Peel and crush or grate the garlic and add it to a small bowl. Spoon in the yogurt and add a pinch of salt and pepper. Stir well and set aside.
Zest and juice the blood orange into a separate bowl. Pour in 1 tbsp olive oil and add a little salt and pepper. Stir to combine.
Preheat your grill to medium. Trim the courgette and aubergine and slice both into 1cm-thick rounds. Peel the red onions and slice them into wedges. Scatter the veg onto a baking tray. Toss with 1 tbsp olive oil and a little salt and pepper. Slide under the grill and cook for 8-10 mins, turning halfway, till the veg are lightly charred.
Drain any excess water off the bulgar wheat. Add the grilled veg to the bowl. Add the baby leaf spinach and the orange dressing. Fold together, then pile the salad onto 2 warm plates, scatter over the flaked almonds and serve topped with the garlicky yogurt.