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Dry roast the bulgur in a hot pan for 1 minute. Bring to the boil with vegetable stock, cover and leave to soak for 15 minutes on a low heat. Leave to cool, stirring several times. Wash the cucumbers, remove the stalks and blossom ends.
Cut off the ends, dice the cucumbers into small cubes. Wash the beef tomatoes, remove the stalks and dice into small cubes. Wash the peppers, quarter them, remove the seeds and white membranes, dice finely.
Clean, wash and drain the spring onions, parsley and mint, then chop finely. Mix together the salt, pepper, cumin and lemon juice, then stir in the olive oil. Mix all the ingredients together. Arrange the bulgur salad on salad leaves.