Salad with Blueberries and Arugula

Ingredients:

• 3 tablespoons of İpek coarse bulgur
• 1 bunch of arugula
• Half a dried purple onion
• ½ cup blueberries
• 1 teaspoon chili pepper
• 1 glass of water
• 3 tablespoons lemon juice
• 3 tablespoons olive oil
• 1 tangerine
• Salt

Preparation:

Wash the arugula, remove any damaged leaves, and dry. Reserve half of the leaves for serving and finely chop the other half. Cook the bulgur with a glass of water until the water is absorbed, remove from the heat, and mix in the finely chopped onion, lemon juice, salt, olive oil, and red pepper flakes. Leave to cool. Soak the blueberries in hot water for 5 minutes to rehydrate. Then drain and add to the bulgur. Mix the finely chopped arugula with the bulgur. Arrange the arugula on a serving plate, pour the bulgur mixture over it, and serve with tangerine slices. Bon appetit!