Tip the bulgar wheat into a heatproof bowl and pour in 150ml boiling water. Pop a plate on the bowl and set aside to soak for 10-15 mins. The bulgar wheat will soak up the water and become tender and fluffy.

While the bulgar soaks, peel and finely slice the red onion. Dice the tomatoes. Scrub and peel the beetroot, then coarsely grate it. Slide the onion, tomatoes and beetroot into a large bowl. Peel and grate in the garlic. Tear in the mint leaves. Grate in the lemon zest and squeeze in half of the juice. Sprinkle in a pinch of salt and pepper. Stir till combined and set aside.

Divide the lamb mix into 4. Shape each quarter into long sausages, or koftes. Pour 1 tbsp oil into a large, heavy-based frying pan and warm to a medium-high heat. Add the koftes to the pan. Fry for 8-10 mins, turning every 2-3 mins, till browned on the outside and cooked through.

Use a fork to fluff up the bulgar wheat, draining off any excess water. Squeeze in the juice of the remaining lemon half and sprinkle in a little salt and pepper. Stir well.

Divide the tortilla wraps between a couple of plates, and top each with some of the salad, and broken-up pieces of kofte. Add dollops of yogurt and serve with the bulgar wheat on the side.