Put the bulgur and the water in a bowl and leave them for an hour. If any water remains, drain it and squeeze the bulgur in a tight cheesecloth to get it as dry as possible.
Chop the herbs and veg and mix them in, until it’s all approximately evenly distributed. Briskly mix lemon juice, olive oil, salt, and fennel to make dressing. Put dressing and salad in the fridge overnight, and pour dressing over the top just before serving.