Bring 3 1/ 2 cups (875 ml) of water to the boil in a medium saucepan. Add the bulghur and bring back to the simmer. Cover with a lid, remove from the heat and set aside for 20 minutes, until the bulghur is tender and all of the liquid has been absorbed. Once cooked, spread the bulghur onto a tray and set aside to cool.

Meanwhile, skin and flake the trout into small chunks, ensuring all the bones have been removed.

Slice the cucumbers in half lengthways, scoop out and discard the seeds. Finely dice. Quarter the preserved lemons, remove and discard the pulp and thinly slice the skin.

To make the dressing, combine the lemon juice, mustard and garlic in a small bowl. Gradually whisk in the oil and season with salt and pepper.

To make the yoghurt drizzle, mix the yoghurt, lemon juice and cumin together in a small bowl. Season with salt.

Combine the bulghur, trout, cucumber, preserved lemon, blueberries, mint and capers in a large bowl. Pour over the lemon dressing and toss to coat.

Serve with yoghurt drizzle.