For the lentil bulgur salad, cook the lentils with the peeled, squeezed garlic cloves in water until tender, drain and let cool. Also cook the bulgur in twice the amount of salted water until tender, drain and let cool.
Finely dice the cucumber, bell bell pepper and green onions and mix with the cooled lentils and bulgur. Mix a marinade of verjus, olive oil, honey, salt and freshly ground pepper as well as some coarsely chopped fresh marjoram and marinate the salad with it.
Allow to marinate briefly. Also dice the feta and arrange decoratively on the salad.