1.In a large bowl, cover bulgur wheat with 1¼ cups hot water. Let stand for about 30 min.
2.chop all fresh herbs
3.dice the beetroots
4.In a small bowl prepare the dressing: mix olive oil, lemon juice, date syrup, salt and pepper.
5.In a large bowl combine together bulgur wheat, chopped herbs, diced beetroots, roasted cashew nuts and the dressing.
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