1 Boil bulgur with 1.5 glass of water at medium heat for approximately 25-30 minutes.
2 Check bulgur between your teeth whether cooked or not. When cooked just filter and let it cool.
3 Put the cooling bulgur into an oval cup. Chop dry tomatoes as big cubes and add into bulgur. Chop dry figs as small cubes.
4 Cut the red onion crescent shape and cherry tomatoes into half or four and add them into salad.
5 Wash roquette with plenty of water for a couple of times and let it rest for 10 minutes in water with 1 tablespoon of vinegar. Remove roquette from the water without mixing the water and wash them with plenty of water in another cup.
6 Dry excess water with a kitchen towel. Separate them to half with your hands and add into the salad cup. Put the ingredients required for the sauce and scramble them with wire whip.
7 Pour the sauce into salad and blend carefully with a wooden spoon and serve ensuring it is delicious.