Prepare the bulgur according to the instructions on the package.
Slice the avocado all the way around the stone. Twist the two halves apart. Remove the stone and scoop the flesh out of the skin with a spoon. Slice the flesh into cubes.
Dice the beetroot and cucumber finely and quarter the cherry tomatoes.
Divide the bulgur over the bowls and arrange the lamb's lettuce on top.
Crumble the feta over the salad and add a spoonful of the beetroot hummus.
Chop the walnuts coarsely. Garnish the salad with the walnuts.
