Char-grill eggplant and zucchini strips on a barbecue or ridged griddle. Set aside to cool to room temperature.

Fry or char-grill tofu wedges in a little oil and salt. Set aside to cool.

Arrange arugula in salad bowl, then tofu wedges, vegetables, feta and pistachio nuts.

Combine lemon juice, olive oil and dill and drizzle over salad.

Add salt and pepper to taste.