Pop the skewers in a dish or bowl of cold water and set them aside to soak – this will help stop them burning when you grill the kebabs.

Finely grate the lemon zest into a medium-sized heatproof bowl and set aside. Peel and grate or crush the garlic. Pop it in a separate bowl and squeeze in the juice from half the lemon. Add the tomato sauce and 1 tsp each dried oregano and ground cumin. Add a pinch of salt and stir together to make a sauce.

Drain the tofu and chop it into around 8 chunks. Add the tofu to the bowl with the sauce and turn to coat it. Set aside to marinate for 10 mins.

Fill your kettle and boil it. Tip the bulgar wheat into the bowl with the lemon zest. Pour in 150ml boiling water, swirl with a fork to mix, then cover the bowl with a plate or baking tray and set aside for 15-20 mins to soak. The bulgar will absorb the water and become tender.

Peel the red onion and slice it into 8 wedges. Halve the pepper, scoop out the seeds and pith, and roughly chop the pepper into 16 chunks.

Set your grill to high. Line the grill pan with foil (or line a baking tray with foil if your grill doesn’t have a pan). Place a wire rack on the grill pan or tray. Drain the skewers and thread the marinated tofu, red onion wedges and pepper onto them. Lay the kebabs on the rack and slide under the grill. Cook for 10-12 mins, turning them halfway through, till the tofu and veg are cooked through and a little charred.

While the kebabs cook, squeeze 1 tbsp lemon juice from the remaining lemon half into a bowl and add ½ tbsp olive oil and a pinch of salt and pepper. Whisk together, then toss the lamb’s lettuce through the lemony dressing.

Fluff the bulgar wheat with a fork. Arrange the bulgar and the lamb’s lettuce on 2 warm plates. Top with the shish kebabs and serve.