Thinly slice the red onion and chilli and toss into a bowl. Hit them with a good pinch of salt and the juice of a lemon. Scrunch the juice and salt into the veggies and then set aside for 10-15 mins to macerate.

Cut the courgettes into 3-4cm-thick coins and finely grate the garlic. Set both aside. Bring a pot of salted water to the boil. Rinse the bulgur wheat a few times with cold water before draining and adding to the boiling water. Cook for 10-12 mins or until just tender. Drain in a sieve and allow to steam for 6-7 mins before adding to a bowl.

Preheat a large frying pan and add a good amount of olive oil, enough to almost cover the base of the pan. Season the courgettes with salt and add to the pan, cut-side down. Cook over a high heat for 4-5 mins or until blistered and heavily charred. Carefully flip and cook on the other cut side for 2-3 mins. Remove from the heat and allow the courgettes to sit for 5 mins in the pan, letting the residual heat cook the courgettes through.

Finely chop all of the parsley and mint and chuck into the warm bulgur wheat with the juice of the other lemon and plenty of olive oil. Season with salt and pepper and add the blistered courgettes. Toss together.

Mix the yoghurt with the finely grated garlic clove. Season with salt.

Tip a big pile of the bulgur salad onto a plate and add a handful of the macerated onions and chillies. Finish with a dollop of garlic yoghurt and serve.