Cook Bulgur in boiling salted water for about 10 minutes. Wash and clean the zucchini, cut in half lengthwise and cut into thin slices. Peel and wash the carrots and cut them into fine sticks. Wash mint and parsley, shake dry and chop, except for a little bit for garnishing
Pour Bulgur into a sieve and rinse with cold water. Wash lemon hot, rub dry. Peel the peel in thin strips with a zest ripper and chop coarsely. Halve the lemon and squeeze the juice. Mix herbs, lemon juice and zest, salt, pepper and cumin. Stir in 2 tablespoons of oil drop by drop
Heat 2 tablespoons of oil in a frying pan. Fry the vegetables for about 4 minutes while turning. Season with salt and pepper. Add vegetables to the bulgur and fold in. Arrange salad and garnish with remaining herbs