Fill and boil your kettle. Tip the bulgar wheat into a heatproof bowl. Tip in the raisins and add a pinch of salt. Pour over 100ml boiling water, stir with a fork and cover the bowl with a plate. Set the bulgar wheat aside to soak for 15 mins.
Meanwhile, peel and thinly slice the red onion. Slide it into a bowl. Peel and grate in the garlic. Grate in the lemon zest and squeeze in the juice. Add 1 tbsp capers and season with a little salt and pepper. Pour in 2 tbsp olive oil and stir. Set aside for 10 mins to marinate.
Set a small frying pan on a medium heat. Add the pine nuts and toast them for 2-3 mins, stirring occasionally, till golden. Tip into a bowl.
Trim the ends off the courgettes and use a vegetable peeler to shave them into ribbons. Peel down to the seeded core, then finely slice it. Add the courgette ribbons to a large bowl. Tear in the oregano leaves.
When the bulgar has soaked for 15 mins and is tender, drain off any remaining water and add the bulgar wheat to the courgettes. Pour in the onions and their marinade. Add the pine nuts and toss everything together. Divide the salad between a couple of plates and serve.