Pop the skewers in a dish or bowl of cold water and set them aside to soak. This will help stop them catching and burning under the grill. Fill and boil your kettle.

Peel and crush or grate the garlic. Finely grate the lemon zest. Pop the garlic and zest into a bowl or dish. Add 1 tsp dried oregano, ½ tbsp sesame seeds and the juice from 1 lemon half. Add 2 tsp olive oil and a good pinch of salt and pepper. Stir to make a marinade. Add the beef strips and turn to coat them in the marinade. Set aside for 10 mins.

While the beef marinates, tip the bulgar wheat into a heatproof bowl and pour over 150ml boiling water. Add a pinch of salt, stir and cover with a plate. Set aside to soak for 10-15 mins – the bulgar will absorb the water and become tender.

Peel the red onion and slice into 8-10 wedges. Halve the red pepper, scoop out the seeds and white pith, and roughly chop the pepper.

Line a baking tray or grill pan with foil and set a wire rack on it. Heat your grill to high.

Thread the beef, red onion and pepper onto the skewers and lay them on the wire rack. Add any leftover pepper or onion to the rack, around the skewers. Grill for 8-10 mins, turning the skewers halfway through, till the beef and veg are lightly charred and the beef is cooked through.

While the skewers and veg grill, whisk together 1 tbsp lemon juice from the remaining lemon half, 2 tsp olive oil and a pinch of salt and pepper to make a dressing. Toss with the salad leaves.

Drain the bulgar wheat if needed, and divide it between 2 plates. Add the dressed salad leaves. Top with the beef skewers and any extra grilled veg. Scatter over the remaining ½ tbsp sesame seeds and serve.