Fill your kettle and boil it. Tip the bulgar wheat into a heatproof bowl and pour in 100ml boiling water. Swirl with a fork, cover the bowl with a plate and set aside for 15-20 mins. The bulgar will soak up the water and become tender.

Meanwhile, peel and thinly slice the red onion. Slide the onion into a bowl and grate over the lemon zest. Juice in half the lemon, add a pinch of salt and scrunch the red onion with your hands for 1 min. Set aside to pickle for 15 mins.

Halve the peppers, scoop out the seeds and white pith, then thickly slice them. Scrub the carrots (no need to peel them unless you prefer to) and thickly slice them on the diagonal. Pour 1 tbsp olive oil into a large pan or wok and warm to a medium-high heat. Add the pepper and carrot with a little salt and pepper, and fry for 8 mins, stirring often, till the veg are just tender and a little charred at the edges. Tip the veg into a large bowl.

Peel and grate the garlic into a small bowl. Juice in the remaining lemon half. Add 1 tbsp each tahini and olive oil, a pinch or 2 of cayenne pepper (it's spicy, so use as much or little as you prefer) and 2 tbsp cold water. Stir till smooth, adding a little more water if needed.

When the bulgar wheat is tender, drain it if needed and add it to the bowl of veg. Tip in the red onion and lemon juice, then drizzle over the tahini dressing. Add the lamb's lettuce and crumble in the feta. Fold together and serve.