Put Bulgur in 1/2 litre of boiling salted water. Cover and cook over low heat for 10-15 minutes. Stir from time to time. Drain the bulgur on a sieve. Meanwhile clean, wash and cut the peppers into small cubes. Melt butter. Stir in lemon juice and olive oil.
Season with salt, pepper and sugar. Wash the parsley, pluck it from the stalks, chop roughly and stir into the marinade. Mix bulgur, paprika cubes and marinade. Wash the cucumber and cut into thin oblong slices. Clean and wash the salad and pluck into large pieces. Arrange bulgur with cucumber and salad on plates