Bring the vegetable stock to the boil in a pan, add the bulgur wheat, cover and simmer gently for 5 minutes. Turn off the heat and stand for 5-10 minutes.
Meanwhile, wash the spring onions and cut into fine rings.
Wash and deseed the peppers and cut into strips.
Cut the lemon in half and squeeze the juice. Wash the mint, shake dry and cut the leaves into strips.
Halve the avocado and remove the stone. Scoop out the flesh and dice.
Put the avocado into a salad bowl and mix immediately with 1 tbsp lemon juice to prevent browning. Add the peppers, mint, bulgur and spring onions.
In a small bowl, mix together the olive oil, honey, cumin, the remaining lemon juice, salt and pepper. Pour over the salad and toss together. Season with salt and pepper.
Divide the salad between 2 plates and sprinkle with crumbled feta cheese.