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In a small pot, bring 1 1/2 cups water, 1/4 cup of the lemon juice and salt to a boil.
Pour into a large, heatproof bowl with bulgur, stir briefly, cover and set aside at room temperature until bulgur is tender, about 30 minutes.
Fluff with a fork, and drain off any excess water, if needed.
In a small bowl, whisk together remaining 1/4 cup lemon juice and honey.
Spoon bulgur into four wide, shallow bowls, fan radishes, cucumbers, and melon over the top and drizzle with lemon dressing.
Garnish with mint and serve.