Steps
- 1
Char-grill eggplant and zucchini strips on a barbecue or ridged griddle. Set aside to cool to room temperature.
- 2
Fry or char-grill tofu wedges in a little oil and salt. Set aside to cool.
- 3
Arrange arugula in salad bowl, then tofu wedges, vegetables, feta and pistachio nuts.
- 4
Combine lemon juice, olive oil and dill and drizzle over salad.
- 5
Add salt and pepper to taste.
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