Parsley & lemon tabbouleh

• 2 bunches Parsley | chopped
• 1 Bunches Mint | chopped
• 100 g (1⁄2 cup) Fine bulgur | cooked
• 1 Medium beet | coarsely grated
• 1 Lemon | washed

1. Juice half of the lemon and cut the other half into tiny cubes – using both the pulp and peel.
2. Add all the lemon to the bowl of cooked bulgur, along with the coarsely grated beet.
3. Now fold in the chopped herbs – stalks too (it adds crunch while reducing waste).
4. Season to taste with salt and 1 tbsp. olive oil, before serving with fresh lettuce and feta cubes.