BARBECUED LAMB & BULGUR WHEAT SALAD

serves 6-8 Start this dish the day before you want to serve it.

1 tsp whole black peppercorns 1 tsp fennel seeds

1 tsp coriander seeds

Zest of 1 lime

1 tsp paprika 6 tbsp olive oil

2 tbsp red wine vinegar

2 tbsp chipotle paste

Salt

Leaves from 1 bunch oregano 6 garlic cloves, peeled and crushed

2 red chillies, chopped

2kg leg of lamb, butterflied and bone removed

For the bulgur wheat salad

300g bulgur wheat 2 red onions

Juice of 2 lemons ½ tsp brown sugar 2 carrots, scrubbed 2 tsp harissa paste

For the dressing

1 bunch coriander ½ medium bunch mint 2 cloves garlic, peeled 1 green chilli (or to taste) 6 tbsp olive oil

In a small pan toast the peppercorns, fennel and coriander seeds for 30 seconds, or until they become fragrant and begin to pop. Transfer to a pestle and mortar or small blender and grind to a fine powder. Tip into a large bowl and mix with the lime zest, paprika, 6 tbsp olive oil, vinegar, chipotle paste and a large pinch of salt. Stir in the oregano leaves, garlic and chillies.

Lay the lamb flat on a baking tray and massage the marinade into the meat. Cover with cling film and leave overnight in the fridge. Remove from the fridge an hour before cooking.

Fire up the barbecue and make the salad while it heats. Pour the bulgur wheat into a medium pan and add three times the amount of water. Add a pinch of salt, bring to the boil and simmer for 15-20 minutes or until the bulgur has puffed up and is cooked. Drain and leave to cool a little.

Peel and halve the red onions, then finely slice and put in a bowl. Squeeze the juice of 1 lemon over the onions. Season with salt and add the sugar, then squash with your hands until the onions turn bright pink.

Use a peeler to create long ribbons of carrot, then toss together with the onions.

For the dressing, chop the coriander, mint, 1 garlic clove and the green chilli as finely as possible. Place in a bowl and add enough olive oil to create a runny paste.

Cook the lamb on the barbecue, turning every 10 minutes, for 40-45 minutes. Transfer the cooked lamb to a board to rest for 15 minutes.

Toss half the carrot and onion mixture through the bulgur wheat and transfer to a platter.

Stir the harissa paste and juice of the remaining lemon through the bulgur salad. Drizzle over the dressing, keeping half aside for the table.

Slice the lamb and place on top of the bulgur salad. Scatter over the remaining onions and carrots and serve with the remaining dressing on the side.