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1
Following the package instructions, cover the bulgur wheat with water and leave to steep as directed.
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2
Either on a griddle or in a frying pan, sear the lamb over high heat, and then turn down and let cook for about 10 minutes, by which time the meat should still be a soft, velvet pink within.
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3
When cooked, set aside until the salad is ready; you want the lamb warm rather than hot, in any case.
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4
Now back to the salad.
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5
Chop the cilantro and mint.
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6
If you promise not to run it for long, you can use the food processor.
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7
Avoid reducing the herbs to wet mush: its better to have the leaves left relatively large.
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8
Finely slice the scallions and seed the chilli and chop it very finely, too.
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9
Take half the zucchini and peel it and dice it into very small pieces.
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10
Drain the bulgur wheat in a sieve when it tastes tender and push and squeeze as much water out as possible.
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11
Pour over the juice of 4 limes and all the olive oil.
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12
Add salt and pepper and toss well, either with your hands or a couple of forks.
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13
Reserve a small handful of the chopped cilantro and mint and throw the remainder of the chopped herbs, chilli, scallions and zucchini into the dressed bulgur wheat and mix deftly.
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14
Taste to see if you need more lime juice (or indeed anything else).
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15
Arrange on the biggest dish you can find and then thinly slice the lamb and place it on top, in the center.
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16
Get the vegetable peeler and shave thin slices from the remaining zucchini and scatter these, along with the handful of reserved herbs, on top.
